GIFT  OF 

THOMA*    RlTUiF.RFORD  BACON 


HOW  TO  COOK  WELL 


BY 

J.  ROSALIE   BENTON 


With  baked  and   boiled,  and   stewed  and   toasted. 
And  fried  and  broiled,  and  smoked  and  roasted, 
We  treat   the  town/* 

SALMAGUNDI. 


BOSTON 
D.  LOTHROP  AND   COMPANY 

FRANKLIN    AND    HAWLEY   STREETS 


. 


Copyright,  1886, 

by 
D.  LOTHROP  &  COMPANY. 


TO 
MY    LITTLK    DAUGHTER 

MARGARET 


THIS     BOOK     18     LOVINGLY 
DEDICATED 


267912 


PREFACE. 


IN  the  following  collection  of  receipts  some  are  entirely 
original ;  many  are  contributed  by  friends ;  others  are  well- 
known  favorites  which  have  stood  the  test  of  time ;  and 
the  rest  are  similar  to  those  found  in  trustworthy  cook 
books,  but  altered  after  trial,  according  to  taste.  To  those 
who  have  generously  given  their  choice  receipts  to  add 
to  the  attractions  of  "I low  to  Cook  Well,"  public  ac- 
knowledgment and  thanks  are  here  rendered. 

The  writer  of  this  book  has  aimed  not  merely  to  give  a 
collection  of  receipts,  but  to  teach  cooking,  and  also,  by 
arranging  departments  for  Breakfast,  Luncheon,  Dinner 
and  Tea,  to  present  suggestions  to  those  housekeepers  who 
find  themselves  taxed  to  make  variety  in  the  different 
meals.  The  style  of  cooking  here  given  is  for  the  most 
part  suited  to  people  of  moderate  means,  and  especial 
attention  has  been  paid  to  showing  how  to  use  in  a  tempt- 
ing manner  remnants  from  a  former  meal.  The  order  of 
mixing  and  the  time  for  cooking  has  been  given  with 
nearly  every  receipt,  and  after  many  of  them  the  size  of 
the  family  for  which  they  are  intended  is  stated.  If  the 
directions  given  in  the  book  are  carefully  followed,  the 
author  has  no  fears  for  those  who  learn  to  cook  by  its  aid, 
provided  they  have  brains  ! 

J^3  Study  the  General  Directions,  and  read  carefully 
the  "Remarks"  at  the  head  of  whatever  you  undertake  to 
cook. 


TABLE   OF   CONTENTS. 


Explanatory  Notes  . 
General  Directions  . 


PAGB. 

7 
9 


BREAKFAST      ....  15 

Cereals 16 

Eggs 18 

Meats  for  Breakfast    .     .  27 

Fish      "          "              .     .  35 

Miscellaneous  Dishes  .    .  37 

Vegetables  for  Breakfast  30 

Breakfast  and  Tea  Cakes .  45 

Griddle  Cakes,  etc.  .    .    .  56 

LUNCHEON 64 

Vegetables  for  Luncheon .  6G 

Miscellaneous  Dishes  .     .  72 

Pressed  Meats     ....  78 

Croquettes,  Meat  Balls,  etc.  82 

Pates 91 

Fritters 93 

DINNER 100 

Soup 100 

Fish  .     .     ^'  .    ,    t    .    .  117 

Shell  Fish 131 

Salads    .  141 


PAGE. 

Stuffing,    Gravy,    Sauces, 

etc 147 

Poultry,  Game,  etc. .     .     .  157 

Meats 171 

Stews 183 

Meat  Pies 188 

Vegetables 190 

DESSERTS 209 

Pies 209 

Puddings 226 

Pudding  Sauces  ....  248 

Delicacies  for  Dessert      .  252 

Ice  Cream,  etc 278 

Candy 281 

TEA 290 

Bread 291 

Yeast 313 

Cake 316 

Drinks   ....*..  348 

Stewed  and  Baked  Fruits,  355 

Preserves  and  Jellies   .     .  359 

Catsups  and  Pickles     .    .  375 

For  the  Sick 383 

Miscellaneous      .    .          ,  396 


EXPLANATORY  NOTES. 


THE  measurements  given  in  this  book  fire  exact^  no 
deviation  from  them  being  allowed  for.  When  the 
expression,  one  cupful  or  one  teaspoon ful,  is  used,  it  means 
that  the  cup  or  spoon  is  to  be  filled  even  full.  This  is 
particularly  to  be  remembered  in  connection  with  soda, 
for  if  the  spoon  is  at  all  hea]>ed  the  rank  taste  and  smell 
of  the  soda  will  be  sure  to  spoil  what  otherwise  might  have 
been  very  good.  In  measuring  soda  the  lumps  should 
first  be  powdered ;  then  take  up  a  heaping  spoonful,  and 
with  the  finger  laid  across  the  spoon  in  such  a  way  as  to 
touch  both  sides,  carefully  remove  all  that  is  superfluous, 
leaving  a  smooth,  even  teaspoonful.  Soda  must  always, 
unless  otherwise  specified,  be  dissolved  in  a  little  wann 
water  before  mixing  it  with  other  compounds. 

Cream  of  tartar,  on  the  contrary,  should  be  put  in  dry 
and  mixed  with  the  flour.  I  have  therefore  put  it  next 
to  flour  in  the  lists  of  ingredients,  and  connected  the  two 
by  a  parenthesis  to  show  that  they  go  together.  Where 
the  quantity  of  flour  is  not  mentioned  definitely,  mix  the 
cream  of  tartar  with  a  few  spoonfuls  of  flour.  Baking 
powder  should  be  mixed  in  the  same  way.  That  used  in 
this  book  is  the  Koyal. 

The  only  exception  to  the  rule  of  exact  measurements 
is  in  the  case  of  butter.  A  cupful  of  butter  should  not  be 
packed,  but  the  butter  should  be  put  in  loosely,  in  pieces. 

The  cup  used  for  measuring  is  always  "the  ordinary- 
sized  kitchen  coffee-cup,  holding  just  half  a  pint. 

vii 


viii  Explanatory  Notes. 

Where  a  parenthesis  occurs  in  a  list,  it  shows  that  the 
ingredients  connected  by  it  are  to  be  mixed  together  be- 
fore adding  anything  else. 

Where  no  directions  are  given  for  the  order  of  mixing, 
no  special  order  is  necessary.  In  some  places  the  direc- 
tions may  seem  needlessly  minute,  but  they  are  not  really 
so.  It  is  only  by  attending  carefully  to  apparent  trifles 
that  one  can  become  a  good  cook. 

Wherever  quotations-marks  are  used  about  a  receipt  or 
process  in  cooking,  the  reader  should  refer  to  the  direc- 
tions for  same  as  contained  in  this  book. 

TABLE    OF   APPROXIMATE    WEIGHTS    AND    MEASURES. 


1  qt.  sifted  flour,  about  .  .  .  .  1  Ib. 
1  qt.  pulverized  sugar  .  .  1  Ib.  7  oz. 
1  qt.  granulated  sugar  .  .  1  Ib.  9  oz. 
1  pt.  closely  packed  butter  1  Ib. 


1  tablespoonf  ul  butter,  about .  1  oz. 

10  eggs 1  Ib. 

1  quart  cornmeal   .  .  .  .  1  Ib.  2  oz. 
4   cups  sifted  flour 1  Ib. 


RISING   POWDER   PROPORTIONS. 

1  quart  flour  needs  3  teaspoonfuls  baking  powder. 

1  quart  flour  needs  1  teaspoonful  soda  and  2  of  cream  tartar 

1  cup  sour  milk  needs  i  teaspoonful  soda. 

TABLES   OP   WEIGHTS   AND   MEASURES. 

Avoirdupois  Weight. 

16  ounces  make  one  pound.  I   4  quarters  make  one  hundredweight. 

25  pounds  make  one  quarter.  |  20  hundredweight  make  one  ton. 

Liquid  Measure. 
4  gills  make  1  pint.    2  pints  make  1  quart.    4  quarts  make  1  gallon. 

Dry  Measure. 

2  pints  make  1  quart.    8  quarts  make  1  peck.    4  pecks  make  1  bushel. 
6  quarts  dry  measure  are  nearly  equal  to  7  quarts  liquid. 
1  coffee-cup  equals  J  pint, 
i  a  coffee-cup  equals  1  gill. 
10  flat  tablespoon  fuls  equal  1  cupful. 
4  teaspoonfuls  equal  1  tablespoonful. 


GENERAL  DIRECTIONS. 


How  to  Boil. 

ALLOW  plenty  of  water,  unless  the  directions  for  some 
exceptional  thing  are  given  to  the  contrary.  Do  not  al- 
low the  water  to  boil  down  enough  to  expose  to  the  air 
what  you  are  cooking.  If  it  should,  fill  up  the  j>ot  grad- 
ually (so  as  not  to  check  the  boiling)  with  boiling  water 
from  the  tea-kettle.  Almost  everything  is  better  for  be- 
ing boiled  slowly  (meat  must  be,  to  be  tender),  and  the 
pot  should  be  kept  covered.  Boiling  must  be  continuous  ; 
many  things  are  ruined  if  the  process  stops  even  for  a  few 
minutes.  This  is  especially  the  case  with  meat  and  pud- 
dings. 

How  to  Parboil. 

This  is  to  boil  anything  till  only  half  done. 

How  to  Boil  in  Lard. 

(The  word  fry  is  often  applied  to  this  process,  but 
to  fry  is  something  quite  different,  as  will  be  seen  later.) 

Put  into  a  rather  deep  kettle  two  or  three  pounds  of 
lard.  There  should  be  enough  to  completely  cover  the 
article  to  be  cooked.  This  ought  not  to  be  put  in  till  the 
heat  of  the  lard  has  been  tested.  Let  it  simmer  (not  boil 
fast),  then  throw  in  a  bit  of  bread.  If  it  browns  directly, 
the  fat  is  hot  enough.  If  it  burns,  set  the  kettle  on  the 
back  of  the  stove  where  the  contents  will  cool  down.  If 
there  is  any  danger  of  burning  what  you  are  cooking,  throw 
into  the  fat  a  slice  of  raw  potato. 


Cook  Well. 


It  is  a  good  plan  to  have  ready  a  large  piece  of  soft, 
thick  paper  on  which  to  lay  for  a  moment  the  potatoes, 
or  whatever  you  have  cooked,  as  soon  as  taken  out  of  the 
lard  ;  it  will  absorb  any  superfluous  grease  —  though  if  one 
takes  pains  to  have  the  lard  hot  enough,  the  articles 
cooked  in  it  will  not  be  very  greasy. 

This  is  a  favorite  way  of  cooking,  and  it  is  not  extrava- 
gant if  properly  attended  to.  When  you  have  finished 
using  it,  let  the  lard  stand  a  few  minutes,  without  boiling, 
to  settle  ;  then  strain  it  while  still  hot  into  a  clean  jar. 
When  cold,  cover  tight,  and  set  in  a  cold  place.  It  can 
be  used  several  times  over  for  the  same  thing,  and  in 
fact  other  things  may  be  cooked  in  it,  unless  it  has  been 
used  for  fish,  or  it  has  a  strong,  decided  flavor  from  what 
has  been  boiled  in  it  before. 

Beef  suet  tried  out  (see  page  11)  and  salted,  is  as  good 
as  lard  for  this  purpose,  and  cheaper. 

How  to  Pry. 

This  is  a  process  but  little  understood,  though  used  ex- 
tensively by  those  who  know  least  about  cooking.  The 
most  necessary  point  is  the  one  they  will  not  attend  to, 
and  that  is,  to  have  the  frying-pan  and  the  grease  hot 
when  the  thing  to  be  fried  is  put  in.  Then,  it  will  not  be 
greasy.  Use  only  enough  fat  to  keep  from  burning  what- 
ever is  cooked  in  it. 

Butter,  beef-dripping,  lard  and  salt  pork  are  all  used 
for  frying.  The  former  does  not  give  so  rich  a  brown  as 
the  others,  and  is,  beside,  too  costly  for  ordinary  use. 
Beef-dripping  is  cheaper  than  lard,  and  just  as  good,  if 
not  better.  Salt  pork  should  be  cut  in  rather  thin  slices, 
and  taken  out  when  the  grease  is  extracted  from  it,  before 
putting  in  what  you  wish  to  fry.  Salt  Pork  is  cheap,  and 
gives  a  delicious  flavor,  peculiarly  suitable  to  certain 
things,  such  as  fish-balls.  When  you  fry  in  it,  do  not  use 
much  salt  in  seasoning. 


General  Directions.  11 

How  to  Try  out  Fat  or  Suet. 

Save  all  the  fat  from  beef,  raw  or  cooked.  Cut  it  in 
small  pieces.  Put  it  in  a  frying-pan  with  but  just  enough 
water  to  keep  it  from  burning.  Put  it  over  a  slow  fire ; 
stir  occasionally  and  let  it  all  melt.  Then  simmer  about 
five  minutes.  Throw  in  two  or  three  slices  of  raw  potato 
to  clear  it,  and  leave  it  five  minutes  more.  Set  it  off  the 
fire  to  settle ;  then  strain  it  into  jars.  When  cold,  cover 
tight,  and  set  in  a  cold  place.  It  will  keep  a  long  time  if 
covered  again  every  time  you  dip  from  it. 

ISeef  suet  chopped  and  freed  from  fibre,  may  be  prepared 
in  the  same  way.  Some  persons  buy  it  for  the  purpose. 

It  is  both  cheaper  and  more  wholesome  than  lard. 

To  Chop  Suet. 

Cut  it  apart ;  free  it  from  strings,  and  scatter  flour  over 
it.  Then  chop  very  fine.  The  flour  will  prevent  the 
pieces  from  adhering  together. 

To  Thicken  with  Flour. 

Rub  a  little  flour  to  a  smooth  paste  with  enough  cold 
water  (or  milk)  to  cover  it.  Pour  it  when  smooth  into 
the  soup,  or  whatever  you  wish  to  thicken,  when  that  is 
boiling.  If  these  rules  are  not  attended  to  the  flour  will 
lump. 

Corn  starch  should  be  treated  in  the  same  way. 

A  little  flour  may  be  dredged  into  boiling  liquor,  with- 
out lumping,  if  sprinkled  in  slowly  while  stirring  fast. 

If  butter  is  to  be  added  with  the  flour,  it  need  not  be 
moistened.  Simply  rub  the  flour  and  butter  together 
and  stir  in.  A  better  way,  though  more  troublesome,  is 

To  Make  a  Roux. 

Put  some  butter  in  a  pan.  When  it  bubbles,  sprinkle 
in  dry  flour.  Stir  briskly  and  constantly  till  the  flour  is 


12  How  to  Cook  Well. 

cooked,  but  do  not  let  it  brown  (unless  you  want  to  color 
what  you  are  cooking).  Pour  a  little  of  the  hot  sauce 
on  it,  and  mix  well  before  stirring  in  to  the  whole. 

How  to  Egg-and-Crumb. 

Croquettes  and  other  things' to  be  boiled  in  lard,  or  fried, 
are  often  prepared  thus : 

Roll  fine  stale  crackers  or  bread-crumbs.  Then  sift 
them  on  to  a  large  plate.  In  another  large  plate  have 
one  or  two  eggs,  beaten  slightly  and  seasoned  with  a  little 
pepper  and  salt  (unless  they  are  to  be  used  for  sweet- 
dishes)  ;  some  persons  add  also  one  tablespoonful  of  cream 
or  milk  to  each  egg. 

Dip  each  croquette  when  ready,  first  into  the  crumbs, 
and  roll  it  in  them  till  every  side  is  covered.  Then  roll  it 
in  the  eggs,  and  then  in  the  crumbs  again. 

N.  B.  If  you  have  yolks  or  whites  of  eggs  left  from 
making  cake,  use  them  for  egg-and-crumbing.  They  will 
do  just  as  well  as  whole  eggs. 

KJ 

How  to  Broil. 

Heat  and  grease  a  gridiron.  Never  cook  anything  on  a 
cold  gridiron.  Lay  on  the  steak  (or  whatever  it  is)  and 
cover  with  an  inverted  pan  to  keep  in  the  heat  and  flavor. 
Turn  often  while  cooking,  but  do  not  stick  a  fork  into 
meat,  or  the  juices  will  escape.  Bo  not  add  seasoning  till 
you  dish  it. 

Fish  and  spring  chicken  should  be  dredged  with  flour 
before  being  placed  on  the  gridiron.  Put  them  with  the 
inside  toward  the  fire,  first. 

Small  things  require  to  be  cooked  quickly  over  a  clear, 
hot  fire.  Large  thick  things  (unless  you  wish  them  rare 
inside,  like  beefsteak)  should  have  a  moderate  heat  at 
first,  and  the  heat  should  be  increased  towards  the  last. 


General  Directions.  13 

If  you  cannot  manage  this,  put  the  gridiron  at  first  a  good 
distance  from  the  fire,  and  afterwards  move  it  nearer. 

To  Blanch  Almonds. 

Shell  the  nuts,  pour  boiling  water  over  them  and  let 
them  stand  a  few  minutes.  Then  remove  the  skins, 
which  will  slip  off  easily.  Dry  them  in  a  towel. 

To  Wash  Currants. 

Zante  currants  are  very  dirty  things.  Put  them  in  a 
pan,  and  pour  scalding  water  over  them.  Shake  them 
about  and  drain  at  once.  Then  pour  on  cold  water. 
Rub  hard  between  the  hands  and  drain  again.  Then 
spread  the  currants  on  a  towel  laid  open  on  a  table. 
With  another  towel  rub  them  dry.  Pick  over  and  spread 
on  platters  in  the  heater  till  perfectly  dry.  Then  put  into 
glass  jars  till  wanted.  Scatter  flour  over  them  before 
putting  them  in  cake,  to  make  sure  of  their  not  sinking 
to  the  bottom. 

To  Stone  Raisins. 

Pour  boiling  water  over  them  and  let  them  stand  five 
or  ten  minutes.  Drain  and  rub  each  raisin  between  the 
thumb  and  finger  till  the  seeds  come  out  clean.  Dry  the 
raisins  before  using,  and  rub  them  in  flour  before  putting 
into  cake,  to  prevent  their  sinking  to  the  bottom.  If 
chopped,  flour  should  be  scattered  over  them  to  prevent 
their  adhering  together. 

To  Make  a  Meringue. 

Take  the  whites  of  as  many  eggs  as  you  like;  four 
will  be  enough  to  cover  a  large  dish.  Allow  one  half 
tablespoonful  of  sugar  (pulverized  is  best)  to  each  egg  (if 
you  use  much  sugar  the  meringue  will  be  less  light) ;  and 
after  beating  them  stiff,  add  the  sugar.  Beat  only  just 


14-  How  to  Cook  Well 

enough  to  mix  it  in.  Spread  the  meringue  over  a  pudding 
or  whatever  you  like,  and  set  on  the  top  shelf  of  the 
oven,  which  should  be  very  hot.  Watch  it  closely,  for  it 
will  brown  in  a  moment,  and  if  not  removed  at  once  will 
burn.  It  should  be  only  a  yellow-brown,  not  a  dark  color. 
It  is  best  served  as  soon  as  it  is  perfectly  cold. 


BREAKFAST. 


REMARKS   ON    BREAKFAST. 

BREAKFAST  ought  to  be  made  a  very  pleasant  meal,  be- 
ginning the  day,  as  it  does,  after  the  family  have  been  sep- 
arated for  the  night.  Yet  in  how  many  families  is  it  the 
custom  to  send  off  the  master  of  the  house  to  his  daily 
round  of  business  with  an  unsatisfied  feeling  after  partak- 
ing of  a  hurried,  uncomfortable  meal,  composed  mainly 
of  the  remains  of  yesterday's  dinner,  warmed  over  in  any 
way  most  easy  to  the  cook,  without  seasoning,  and  alto- 
gether unpalatable. 

I  am  not  finding  fault  with  the  materials  for  the  break- 
fast, but  with  the  manner  of  preparing  and  serving.  By 
all  means  use  at  breakfast  what  is  left  from  dinner  of  the 
day  before,  but  cook  it  carefully,  season  it  appetizingly, 
serve  it  prettily,  and  have  it  hot  —  smoking  hot,  not 
merely  warm.  Give  your  cook  to  understand  that  she 
must  be  down  in  the  morning  in  time  to  get  ready  the 
breakfast  with  as  much  care  as  she  bestows  upon  the  din- 
ner. Be  down  yourself  at  the  moment  of  dishing  it,  to 
see  to  its  being  served  temptingly. 

If  summer,  and  your  home  is  in  the  country,  have  al- 
ways a  few  flowers  on  the  breakfast  table,  no  matter  what 
you  do  at  other  meals.  Even  a  few  daisies  or  clover  blos- 
soms, with  the  dew  still  on  them,  lend  a  grace  that  is 
pleasing.  If  winter,  have  highly-colored  fruit,  if  possible, 
such  as  oranges.  If  your  purse  cannot  afford  this,  see 

15 


16  How  to  Cook  Well 

that  at  least  the  silver  is  shining,  the  coffee-pot  bright, 
and  the  table  has  an  air  of  warmth  and  comfort.  An  aid 
to  this  is  a  red  tablecloth  in  winter ;  but  be  sure  that  it 
is  clean  and  spotless.  Do  not  allow  it  to  be  left  on  the 
table  between  meals,  but  substitute  a  different  one  for 
this  purpose. 


DRINKS. 

(For  Coffee,  Tea,  Cocoa,  and  Chocolate,  see  page  348.) 

CEREALS. 
Boiled  Oatmeal. 

1    cup  oatmeaL 

14  quarts  cold  water. 

li  teaspoonfuls  salt. 

Do  not  wash  oatmeal.  Put  it  on,  with  the  water  and 
salt,  in  a  double-boiler  and  let  it  boil  hard  till  all  the  water 
is  absorbed.  Stir  only  once,  when  it  first  begins  to  boil. 
It  should  boil  as  long  as  two  hours,  and  it  is  therefore  a 
good  plan  to  cook  it  the  afternoon  before  it  is  to  be  served. 
It  can  then  easily  be  made  hot  for  breakfast,  adding  a 
very  little  water.  Oatmeal  cooked  in  a  hurry,  with  the 
kernels  only  half-swelled,  is  not  fit  for  any  human  stomach. 
Eat  hot  with  cream  and  sugar.  For  a  family  of  five. 

What  is  left  from  breakfast  may  be  used  for  "  Oatmeal 
Griddle  Cakes,"  or  may  be  fried  for  tea. 

Boiled  Hominy  (fine). 

1  cup  hominy. 

li  quarts  boiling  water. 

2  even  teaspoonfuls  salt. 

Boil  hard  in  a  double  boiler  till  the  water  is  all  absorbed. 
It  may  be  one  and  one  half  hours,  probably  less.  Serve 
hot,  with  cream,  or  butter  and  sugar. 


Breakfast.  17 


What  is  left  over,  use  for  muffins,  griddle  cakes,  hom- 
iny bread;  or  fry  it  as  croquettes.  Never  throw  away 
even  a  half-cupful  of  fine  hominy,  for  the  ways  to  use  it 
are  innumerable. 

Boiled  Samp  or  Hominy  (coarse). 

4  cup  hominy. 

2  quarts  boiling  water. 

1  toaspoonful  Halt. 

Soak  for  two  hours  in  cold  water  enough  to  cover  it. 
Then  add  the  boiling  water  and  salt,  and  boil  about  three 
hours  or  until  tender.  Drain  off  the  water  when  done  and 
save  it  for  a  very  delicate  and  delicious  thickening  for 
soup.  (It  is  so  rich  that  it  will  jelly  when  cold.) 

Serve  the  hominy  hot,  with  cream  and  sugar. 

What  is  left,  use  for  "Baked  Hominy,"  for  luncheon  or 
tea. 

Corn  Meal  Hasty  Pudding. 

Mix  one  pint  corn  meal  with  a  little  cold  water  and  one 
teaspoonful  of  salt.  Stir  it  into  five  quarts  of  water,  boiling 
hard  in  a  large  iron  pot.  Let  it  boil  about  half  an  hour. 
Then  stir  in  one  cup  more  of  meal  (dry).  From  time  to 
time,  throw  in  a  little  more  meal,  taking  care  that  it  docs 
not  get  too  thick.  Taste  it,  to  be  sure  that  it  is  salt 
enough,  and  stir  often  to  prevent  burning.  Boil  fully  one 
hour,  and  be  sure  that  it  is  thoroughly  done. 

Serve  hot  with  butter  and  molasses,  or  milk  and  sugar. 

Use  what  is  left  for  "Corn  Bread"  (using  the  h:isty 
pudding  for  part  of  the  corn  meal),  or  for  "Fried  Hasty 
Pudding." 

By  adding  eggs,  a  bit  of  butter,  spice,  molasses  and 
milk  you  can  make  a  good  baked  pudding. 

Graham  Hasty  Pudding. 
M.ike  like  Corn  Meal  Hasty  Pudding,  and  serve  hot 

with  butter  an-1  sugar,  or  milk. 


18  How  to  Cook   Well. 


Fried  Hasty  Pudding,  Hominy  and  Oatmeal. 

These  should  be  boiled  the  day  before,  and  set  away  in 
a  wet  pan  to  stiffen.  A  deep,  square  pan  is  the  best. 
Cut  in  half-inch  slices  and  fry  in  lard  or  beef  dripping 
until  brown.  The  corn  meal  will  take  fully  half  an  hour 
to  brown.  Serve  hot  with  syrup  or  molasses. 


EGGS. 
Boiled  Eggs. 

Have  ready  a  kettle  of  boiling  water.  Wash,  and  put 
each  egg  into  the  water  with  a  tablespoon  so  as  not  to 
crack  the  shell.  Be  sure  that  the  water  more  than  covers 
the  eggs  and  is  not  boiling  too  violently.  Boil  for  three 
minutes  if  you  like  them  soft ;  twelve  if  hard. 

Another  way  of  boiling  eggs  soft  is  to  put  them  in  an 
egg-dish  or  deep  covered  bowl.  Pour  over  them  water 
which  you  are  quite  sure  is  boiling  (not  simply  hot),  to 
take  the  chill  off.  Drain  off  this,  and  cover  a  second  time 
with  boiling  water.  Cover  tight;  set  on  the  breakfast 
table  and  leave  in  the  water  about  ten  minutes. 

Boiled  Eggs  (French  Style). 

Wash  the  eggs,  and  put  them  in  a  sauce-pan  full  of  boil- 
ing water.  Set  the  sauce-pan  at  once  on  a  part  of  the  stove 
where  the  water  will  keep  as  hot  as  possible^  without  boil- 
ing. Leave  the  eggs  in  just  ten  minutes.  This  is  the 
nicest  way  to  boil  them. 

Eggs  left  from  breakfast  may  afterwards  be  boiled  hard 
and  used  for  various  things,  such  as  Convent  Eggs,  Baked 
Eggs  a  la  Creme,  Escalloped  Eggs  and  Meat,  Pressed 
Veal,  and  Egg  Sauce ;  or  slice  them  for  Spinach  or  Soup 
or  to  garnish  a  dish  of  fish. 


Rredkfast.  19 


Poached  or  Dropped  Eggs. 

Make  sure  your  frying-pan  is  perfectly  clean,  as  the 
least  impurity  will  spoil  the  whiteness  of  the  eggs.  Pour 
into  it  boiling  water.  Hreak  the  eggs  earefully  into  a 
plate,  taking  care  that  they  do  not  run  together,  and  that 
the  yolks  do  not  break.  Take  the  frying-pan  oft  the  stove 
and  carefully  slip  the  eggs  from  the  plate  upon  the  sur- 
face of  the  water.  Put  the  frying-pan  back  on  the  stove 
and  boil  gently  for  three  minutes,  dipping  the  water  oc- 
casionally over  the  top  of  the  eggs.  Have  ready  slices  of 
buttered  toast,  on  a  hot  platter.  Take  out  the  eggs  with 
a  perforated  skimmer,  and  lay  upon  the  toast.  Sprinkle 
the  yolks  with  pepper  and  salt. 

If  only  one  or  two  eggs  are  to  be  poached,  it  is  a  good 
plan  to  put  muffin-rings  in  the  water,  and  break  the  eggs 
each  into  a  ring.  This  will  keep  them  nicely  in  shape. 

Poached  Eggs  with  Sauce. 

4  tablespoon fuls  veal  gravy. 

4  tablespoonfuls  cold  water. 

1  or  2  teaspoon  fills  good  viiiegar. 

A  little  pepper  and  -alt . 

4  ftfffs  (yolks  only). 

Some  poached  eggs. 

Put  the  first  four  ingredients  into  a  stew-pan  on  the  fire. 
While  it  is  heating  beat  yolks  of  the  eggs  and  "  Poach  " 
some  eggs.  When  the  mixture  begins  to  boil,  pour  it 
upon  the  beaten  yolks,  stirring  fast.  Return  it  to  the  fire 
for  a  moment  to  thicken.  Stir  it  every  minute  and  do 
not  leave  it  long  enough  to  boil.  Have  ready  the  poached 
eggs  in  a  platter.  Pour  the  hot  sauce  over  and  garnish 
the  dish  with  parsley. 

A  Cheaper  Sauce  for  Poached  Eggs. 

Put  half  a  nip  of  tailing  water  in  a  sauce-pan,  with  two 
or  three  large  spoonfuls  of  nice,  strained  gravy  of  any 


20 


How  to  Cook  'Well. 


kind,  a  little  pepper  and  one  quarter  teaspoon  ful  of  salt. 
When  it  boils  stir  in  a  heaping  teaspoonful  of  flour,  wet 
smoothly  with  a  little  cold  water.  Stir  and  boil  one  min- 
ute, then  add  a  tablespoonful  of  butter.  Stir  steadily  two 
minutes  longer,  till  thick  as  cream,  and  add,  if  you  like,  a 
little  minced  parsley,  or  chopped  pickle. 

Eggs  Poached  in  OIL 

{A  New  Orleans  Receipt.) 


Olive  oiL 
Eggs- 
Mushrooms,     cooked     and 
chopped. 


Onions,  sliced  fine. 

Capers. 

Parsley. 

Beef  stock,  or  mushroom  water. 


Put  just  enough  olive  oil  in  a  skillet  to  cook  the  eggs 
one  by  one  by  tipping  the  pan.  Drop  each  egg  in  whole. 
Cook  till  the  white  is  "  set."  Then  lay  on  a  hot  platter. 
When  all  are  done,  put  into  the  oil  a  very  little  onion  and 
fry  brown.  Add  three  mushrooms  for  each  egg,  a  few 
capers,  and  a  little  parsley  chopped  very  fine.  Dredge  in 
a  sprinkling  of  flour,  and  add  a  little  beefstock,  or  water 
from  the  mushroom  can.  Pepper  and  salt  to  tnste. 
Cook  a  moment,  stirring  constantly,  and  pour  over  the 
eggs. 

Pried  Eggs. 

Put  in  a  frying-pan  one  half  tablespoonful  of  ham  fat, 
lard  or  butter  (the  first  is  best).  Drop  the  eggs  one  at  a 
time,  breaking  them  carefully  so  as  not  to  let  the  yolk  and 
white  run  together.  Let  them  fry  about  three  minutes. 
Take  up  and  put  on  a  hot  platter,  draining  off  all  the 
grease  you  can. 

Ham  and  Eggs. 

Cut  two  thin  slices  of  ham,  either  raw  or  boiled,  and  take 
off  the  rind,  but  leave  on  some  of  the  fat.  If  the  ham  is 
very  salt,  pour  hot  water  over  it,  but  do  not  leave  it  to 


Breakfast.  21 


soak.  Wipe  the  slices  dry,  and  put  into  a  hot  frying-pan 
(not  greased).  Move  these  occasionally  in  the  pan  so 
that  they  will  not  burn,  and  turn  them  in  about  two 
minutes.  Lay  on  a  hot  platter  when  thoroughly  done, 
and  keep  hot  while  you  drop  four  eggs  (broken  carefully) 
into  the  fat  which  remains  in  the  frying-pan.  Leave  them 
about  two  minutes  to  fry,  then  put  them  on  the  ham ; 
two  eggs  to  each  slice  of  ham. 

Baked  Eggs. 

Butter  an  earthen  plate.  Into  it  drop  carefully  one  egg 
at  a  time  (keeping  the  yolk  whole)  till  the  plate  is  full ; 
the  eggs  being  side  by  side,  as  for  poached  eggs.  Sprinkle 
with  pepper  and  salt,  and  put  a  bit  of  butter  on  each.  Set 
in  a  very  hot  oven,  and  bake  about  three  minutes,  —  until 
they  are  "  set." 


Baked  Eggs  a  la  Crime. 


12  eggs  boiled  hard. 
A  cup  fresh  bread  crumbs, 
f  1  pound  butter. 
1 1  large  tablespoon  ful  flour. 


Chopped    parsley    (may   be 

omitted). 

1  cup  cream  (milk  will  do). 
Pepper  and  salt. 


i  of  a  small  ouion,  chopped. 

Butter  a  deep  pudding-dish  and  sprinkle  with  a  few  of 
the  crumbs.  Then  slice  each  egg  into  six  pieces.  Put  a 
layer  of  these,  then  of  crumbs,  etc.,  till  the  dish  is  filled. 
Rub  the  butter  and  flour  together  till  smooth.  Put  them 
in  a  sauce-pan  and  add  the  other  things.  Give  them  one 
hard  boil,  stirring  well,  and  pour  over  the  eggs.  Cover 
the  top  of  the  dish  with  crumbs,  and  set  in  a  very  hot 
oven  to  brown  quickly.  Serve  in  the  same  dish.  This 
makes  a  large  dishful ;  enough  for  eight  persons  or  more. 

Escaloped  Eggs  and  Meat. 

Wet  bread  or  cracker  crumbs  thoroughly  with  milk. 
Put  a  layer  of  them  in  a  deep  buttered  dish.  Then  put 


22  How  to  Cook  Well 

a  layer  of  cold  hard-boiled  eggs,  cut  in  thick  slices,  and 
spread  with  butter ;  pepper  and  salt.  Then  have  a  layer 
of  chicken,  veal,  or  ham  (finely  minced).  Repeat.  Have 
crumbs  on  top.  Dot  with  butter  and  pour  over  all  half 
a  cupful  of  milk.  Bake  in  a  hot  oven  till  well  heated 
through,  no  longer.  This  is  an  economical  and  tempting 
dish.  It  is  nice  for  breakfast,  luncheon  or  tea. 

Another  with  Raw  Eggs. 


i  cup  soaked  crumbs. 

Any  kind  cold  meat,  minced. 

A  little  minced  parsley. 


3  tablespoonfuls  cream. 

1  tablcspoonf  ul  butter,  melted. 

Pepper,  and  a  pinch  of  salt. 


6  eggs,  well  beaten. 

Butter  a  small,  deep  pudding-dish.  Line  the  bottom 
and  sides  with  the  crumbs,  which  should  be  quite  moist. 
Then  put  in  the  meat,  moistened  with  water,  and  mixed 
with  the  parsley  (this  may  be  omitted).  Set  in  a  very 
hot  oven,  covered  tight,  till  smoking  hot.  Do  not  leave 
it  in  long,  or  it  will  get  dry.  While  it  is  heating  beat  the 
eggs  light  and  stir  the  cream  and  butter  into  them.  Sea- 
son and  pour  the  mixture  upon  the  hot  meat.  Put  the 
dish  back  in  the  oven,  uncovered,  and  leave  it  a  few  min- 
utes until  the  eggs  are  "  set."  Serve  immediately. 

Scrambled  Eggs. 

Break  the  eggs  into  a  dish.  Do  not  beat  them.  Put 
a  piece  of  butter-  in  a  pan,  and  when  it  is  hot  pour  the 
eggs  in.  Stir  with  a  fork,  without  stopping,  about  three 
minutes,  having  the  pan  over  the  hottest  part  of  the  fire. 
As  soon  as  the  eggs  are  cooked  set  the  pan  back ;  add 
pepper  and  salt,  and  dish  at  once,  either  on  "Dipped 
Toast "  or  in  a  covered  dish. 

Another  Way. 

1  egg,  yolk  and  white  separate.  I  h  saltspoonful  salt. 
1  tablespoonf  ul  milk.  I  Butter  in  frying-pan. 

Allow  this  amount  for  each  person.     Put  the  butter  in* 
a  frying-pan  to  heat,  having  the  amount  regulated  by  the 


Breakfast.  23 


number  of  eggs  you  mean  to  use.  Beat  the  yolks  and 
add  the  milk  and  salt.  Pour  these  in  with  the  butter 
when  hot.  As  soon  as  they  begin  to  thicken,  j>our  in  the 
whites  (not  beaten  at  all).  Do  not  stir  them  till  they 
begin  to  look  "set,"  then  mix  gently  with  the  yolks,  using 
a  fork.  Do  not  allow  them  to  remain  an  instant  after 
this,  or  they  will  be  sj>oiled.  Serve  hot  on  buttered  toast, 
moistened  slightly. 

Fried  Omelet  (No.  1). 

To  each  person  allow  two  eggs ;  and  to  each  egg  allow 
one  tablespoonful  of  milk,  a  pinch  of  pepper  and  half  a 
saltspoonful  of  salt.  Beat  yolks  and  whites  separately, 
adding  the  milk  and  seasoning  to  the  yolks.  Put  a  tablc- 
s]  MM  .11  ful  of  butter  into  a  frying-pan.  Watch  it;  it  must 
not  burn,  but  simply  become  hot.  When  this  is  the  case, 
quickly  and  lightly  add  the  stiff  whites  to  the  l>eaten  yolks 
(not  before),  and  pour  all  together  into  the  frying-pan. 
Do  not  let  this  be  too  hot.  This  is  the  great  danger  in 
making  omelets.  An  omelet  should  cook  gently  for  ten 
minutes,  to  be  tender  and  delicately  browned.  Do  not 
stir  it  at  all,  but  keep  slipping  a  knife  carefully  under  the 
batter  to  prevent  its  sticking.  Also  shake  the  pan  con- 
stantly and  gently.  As  it  thickens  on  the  edges  begin  to 
roll  it  up  (carefully)  in  the  pan,  letting  the  liquid  batter 
from  the  top  run  over  to  the  further  side  of  the  pan,  where 
it  will  stiffen  in  time  to  be  rolled  up  in  its  turn.  Heal 
dexterity  is  required  to  do  this  handsomely,  which  can 
only  be  attained  by  practice. 

A  beginner  had  better  first  try  making  small  omelets, 
which  require  to  be  folded  over,  simply.  Serve  an  omelet 
hot,  and  eat  before  it  falls. 

Fried  Omelet  (No.  2). 

If  you  have  not  as  many  eggs  as  you  wish,  allow  half  a 
tablespoonful  of  powdered  cracker-crumbs  to  each  egg. 
It  is,  in  any  <-n.sc,  a  pleasant  addition,  and  makes  the 
omelet  very  light. 


24  How  to  Cook  Well. 


Cream  Omelet. 


3   eggs. 


tablespoonfuls  corn  starch. 


£  cup  milk. 

1  tablespoonf  ul  butter. 


1    teaspoon!  ul  salt. 

Beat  the  whites  of  the  eggs  stiff  and  add  them  to  the 
yolks,  previously  well  beaten  with  the  corn  starch  and 
salt.  Beat  all  together  thoroughly  and  add  the  milk. 
Put  the  butter  in  the  frying-pan,  and  when  melted  pour 
in  the  mixture.  Cover  and  place  where  it  will  brown, 
but  not  burn.  Cook  about  seven  minutes.  Fold,  turn 
on  a  hot  dish  and  pour  "  Cream  Sauce  "  around  it. 

Enough  for  five  persons. 

Ham  Omelet. 

Make  like  either  of  the  "Fried  Omelets,"  mixing 
through  the  yolks  and  milk,  a  little  minced  boiled  ham. 
Or,  pour  part  of  the  batter  into  the  frying-pan,  then  put 
in  a  layer  of  the  ham  and  cover  with  the  batter.  Beef 
may  be  used  instead  of  ham,  though  it  is  not  so  nice. 


Tomato  Omelet. 


6  eggs,  beaten  light. 
2  tablespoonfuls  flour. 


4  tomatoes,  chopped  fine. 
Pepper  and  salt. 


I  i  tablespoonf  ul  butter. 

To  the  beaten  eggs  add  the  flour,  previously  rubbed 
with  the  butter.  Then  beat  in  the  tomatoes,  season  and 
fry  like  "  Fried  Omelet." 

French  Omelet. 


1  cup  boiling  milk. 
Butter  the  size  of  an  egg. 
1  scant  cupful  bread-crumbs, 
fine  and  soft. 


6  eggs,  yolks  and  whites  sepa- 


rate. 


Pepper  and  salt. 


Pour  the  boiling  milk  over  the  butter  and  crumbs. 
When  cool  add  the  yolks  of  the  eggs,  beaten  light.  Beat 
well.  Just  before  frying,  mix  in  lightly  the  beaten  whites 


Breakfast.  25 


and  add  seasoning.  Fry  in  butter.  See  "Fried  Omelet." 
This  will  make  two  large  omelets,  each  sufficient  for  five 
persons. 

Baked  Omelet. 


1  pint  of  hot  milk,  or  less. 
$  table-spoonful  melted  butter. 


1  teaspoon ful  salt 

2  teaspoon  fills  flour. 


3  eggs,  beaten  light 

To  the  hot  milk  add  the  butter.  To  the  eggs  add  the 
salt  and  the  flour  (rubbed  to  a  paste  with  a  spoonful  of 
cold  milk).  Pour  the  hot  milk  ujxm  this  mixture,  stirring 
quickly.  Pour  into  a  buttered  pudding-d'sh  (which  should 
be  slightly  warmed)  and  bake  in  a  quick  oven  fifteen  min- 
utes. Serve  before  it  falls. 


Convent  Eggs. 


4  hard-boiled  eggs. 
1  tablespoonful  butter. 
1  onion,  sliced  flue. 


2  teaspoon  fills  flour,  wet  to  a 

paste. 
Salt  and  pepper. 


1  cup  milk. 

Shell  the  eggs,  cut  into  six  slices  each.  Put  the  butter 
into  the  frying-pan,  and  when  it  melts  and  is  very  hot 
add  the  onion  and  fry  till  tender,  but  not  until  it  browns. 
Mix  in  the  milk.  When  it  boils  add  the  flour,  stirring 
until  it  forms  a  sauce.  Season  with  salt  and  pepper.  Put 
in  the  eggs,  and  when  they  are  thoroughly  heated  serve 
at  once  on  hot  toast. 

Stirred  Eggs  with  Gravy. 

1  dessert-spoonful  butter.  I  4  cupful  gravy. 

•  eggs,  not  beaten.  |  Pepper  and  salt 

Melt  the  butter  in  a  pan,  over  a  very  hot  fire.  Then 
break  in  the  eggs.  Add  gravy  and  seasoning  and  stir 
quickly  and  constantly  from  the  bottom.  It  should  cook 
only  one  or  two  minutes.  Have  ready  a  platter  covered 
with  slices  of  hot  toast.  Pour  the  mixture  on  the  toast 
and  serve  at  once.  Poultry  gravy  is  best,  though  any 


26  How  to  Cook  Well. 

kind  will  do.  A  little  grated  cheese  stirred  in  just  before 
serving  is  an  improvement,  as  is  also  a  little  anchovy  paste 
spread  on  the  toast. 

Curried  Eggs  and  Toast. 


1  dessertspoonful  butter. 
A  pinch  of  salt. 

i   teaspoon ful  curry  paste,  or 
powder. 


A  pinch  of  cayenne  pepper. 

1  dessertspoonful  milk. 

2  hard-boiled  eggs. 


Melt  the  butter  in  the  frying-pan.  Add  the  salt  and 
pepper,  the  curry  and  milk.  Stir  well.  Mash  fine  the 
contents  of  the  eggs,  and  add  them.  Simmer  very  gently 
until  it  thickens.  Stir  constantly,  that  it  may  not  curdle. 
Do  not  let  it  get  too  thick.  Serve  on  buttered  toast. 

N.  B.  If  curry-powder  is  used,  put  in  a  little  more  but- 
ter and  milk,  or  it  will  be  too  dry. 

Devilled  Eggs. 

Remove  the  shells  from  cold,  hard-boiled  eggs.  Cut  in 
halves,  and  pare  a  small  slice  off  the  bottom,  so  that  each 
half  will  stand  alone.  Take  out  the  yolks.  Rub  them  to 
a  paste  with  a  little  melted  butter  and  a  few  drops  of 
vinegar.  Season  with  a  pinch  of  cayenne-pepper,  salt  and 
mustard.  Fill  the  whites  with  the  paste.  Cover  a  plate 
with  young  lettuce  leaves  or  parsley,  and  serve  the  eggs 
on  it,  for  a  hot  summer  morning's  breakfast.  These  are 
very  nice  for  picnics,  or  for  a  luncheon  or  supper  table. 

Stuffed  Eggs. 

Boil  the  eggs  hard;  cut  them  in  two  lengthwise,  and 
remove  the  yolks,  which  mash  well,  adding  a  little  finely 
minced  onion,  chopped  parsley,  pepper  and  salt.  Mash 
also  double  the  quantity  of  bread,  previously  soaked  in 
cream.  Mix  the  yolks,  bread,  onion,  parsley,  and  season- 
ing together,  and  stir  into  them  the  raw  yolk  of  an  egg. 
Taste,  to  see  if  they  are  properly  seasoned.  Stuff  the 


Breakfast.  27 


whites  with  this  mixture,  so  that  each  half-egg  lias  the 
appearance  of  containing  a  whole  yolk.  Smooth  the  re- 
mainder of  the  mixture  on  the  bottom  of  a  pie-dish. 
Arrange  the  halves  symmetrically  in  this  bed  and  brown 
slightly  in  a  very  hot  oven. 


MEATS  FOR  BREAKFAST. 

REMARKS. 

In  warming  over  cold  meat  and  bringing  it  to  the  table 
under  various  attractive  forms  a  real  art  is  hidden.  Hut 
do  not  despise  learning  it.  You  will  be  repaid  by  the 
absence  of  the  greasy,  unappetizing  preparations  which 
too  often  appear  on  otherwise  well-appointed  tables. 

All  kinds  of  meat  can  lie  wanned  over.  Even  the  little 
boiled  on  a  soujvlnme  should  not  l>c  thrown  away.  Meat 
which  has  been  already  cooked  should  be  made  merely 
hot,  not  re-cooked  until  all  the  goodness  is  gone  out  of  it. 
In  preparing  hash,  etc.,  be  careful  to  remove  all  gristle 
and  fat.  Pay  great  attention  to  seasoning  nicely,  and 
make  as  much  variety  as  jM>ssible. 

Apropos  of  this  (for  I  know  how  hard  it  is  to  use  up  a 
large  roast  of  meat,  when  the  family  consists  of  only  two 
persons,  perhaps)  here  is  a  list  of 

Ways  to  Use  up  a  Roast  of  Meat. 


Plain  hash  (with  potato). 

St.  Patrick's  pie. 

Breakfast  dish  of  cabbage. 

A  summer  medley. 

An  appetizing  breakfast  dish. 

Casserole  rice  and  meat. 

Mousaka. 

Dolmath6s. 

Breakfast  turnovers. 

It  will  be  seen  that  any  of  the  first  five  dishes  can  be 
used  a  second  time,  for  any  that  follow. 


Meat  warmed  in  slices. 
Mlroton. 
Cold  meat  stew. 
Minced,  hashed. 
A  ring  of  meat 
Ham  omelet  (using  beef). 
Escallo}>ed  eggs  and  meat. 
Meat  balls,  or  croquettes, 
hash. 


28  now  to  Cook  Well. 

Hash. 

Hash  can  be  varied  in  a  number  of  ways.  Remove  all 
fat  and  gristle  from  cold  meat,  and  chop  it  very  fine  if  to 
be  used  without  potato,  coarser,  if  with.  Chop  the  pota- 
toes separately,  using  rather  more  potato  than  meat. 
Have  ready  in  a  hot  frying-pan  a  little  gravy,  milk,  or 
water  and  butter.  Put  in  the  hash,  with  salt  and  pepper. 
Stir  and  toss  every  moment  till  of  a  good  consistency  and 
smoking  hot.  Then  serve  at  once.  All  hash  should  be 
cooked  over  a  very  hot  fire. 

Browned  Hash 

Is  prepared  as  above,  using  mutton,  corned  beef  or  ham, 
and  mashed  potato  if  you  like.  Instead  of  warming  it  in 
gravy,  put  a  lump  of  beef-dripping  (or  other  fat)  in  the 
pan  and  brown  on  the  under  side  without  stirring.  When 
crisp  and  brown,  serve  bottom  side  up  on  a  hot  platter. 
If  corned  beef  is  used,  a  little  chopped  red  pepper  may  be 
added ;  with  ham,  a  little  mustard. 

Minced  Hash. 

This  is  fine  hash,  without  potato.  Stir  while  heating 
it,  and  serve  on  dipped  toast.  This  should  be  seasoned 
with  especial  care.  A  little  catsup,  "  Claret  Syrup "  or 
"Stewed  Tomato"  is  a  pleasant  addition.  If  veal  is  used 
add  mace,  sage  and  a  little  chopped  celery.  If  beef  a 
little  marjoram. 

Poultry  Hash 

Is  made  like  minced  hash.  Mix  with  it  the  stuffing,  and 
add,  if  you  have  any,  the  remains  of  oysters  cooked  in  any 
way,  and  chopped,  or  a  little  "  Boiled  Rice  "  may  be  used. 
Vary  it  by  adding  curry  powder. 

Baked  Hash. 

Mince  fine  any  kind  of  cold  meat,  and  season  it  well. 
Put  in  a  buttered  pudding-dish,  in  layers  with  crumbs  of 
bread  or  cracker,  having  the  layers  of  meat  about  twice  as 


Breakfast.  29 


thick  as  the  crumbs.  Pour  half  a  cupful  of  gravy,  milk,  or 
water  (or  more  if  the  dish  is  large)  over  all.  Cover  with 
dots  of  butter,  and  bake  in  a  very  hot  oven  till  brown. 
Put  layers  of  tomato  or  rice  (cooked)  in  place  of  crumbs, 
for  a  change.  If  you  use  tomato  a  little  ground  cloves  is 
a  good  addition.  Veal  treated  thus  is  excellent. 

Baked  Hash  With  Eggs. 

Mince  fine  any  kind  of  cold  meat.  Season  well.  Put 
it  in  a  shallow  buttered  pudding-dish,  grate  stale  bread 
crumbs  on  top,  and  moisten  the  whole  by  pouring  over  it 
a  little  cold  gravy,  or  milk  (water  will  do).  Set  the  dish 
in  a  very  hot  oven,  and  as  soon  as  it  is  warm,  break  sev- 
eral eggs  (whole)  over  the  top  in  such  a  way  as  not  to 
break  the  yolks.  Sprinkle  with  salt  and  pepj>er,  and  leave 
in  the  oven  till  the  eggs  are  "set,"  f.  e.,  keep  their  shape. 
Another  way  is  to  make  a  mixture  as  for  fried  omelet. 
Pour  it  over  the  meat  and  set  in  a  hot  oven  till  just  cooked 
through.  This  should  IKJ  eaten  before  it  falls.  These  arc 
good  ways  to  "help  out"  a  small  amount  of  meat. 

An  Appetizing  Breakfast  Dish. 

Butter  a  pudding-dish  and  till  with  the  following  mixt- 
ure: Rare  meat,  minced  very  fine,  enough  to  fill  the 
dish  half-full ;  half  as  much  boiled  rice,  and  one  half  as 
much  tomato,  cooked  in  any  way.  Mix  all  together,  add 
a  bit  of  butter,  melted,  and  season  highly  with  salt,  pepper, 
sweet  marjoram,  and  ground  cloves.  Taste  a  little  to  be 
sure  of  the  seasoning  Fill  the  pudding-dish,  pour  one 
cupful  of  gravy,  or  water,  over  all,  and  bake  in  a  very  hot 
oven  till  brown.  This  is  of  course  as  economical  as  deli- 
cious, all  the  requisite  ingredients  being  "  left  over."  What 
is  left  of  this  mix  into  soup.  The  same  mixture  is  delicious 
baked  in  patty-pans,  or  it  may  be  fried  like  meat  balls. 
This  is  much  improved  by  adding  a  slice  or  two  of  cooked 
i -hint,  chopped.  Beans,  too,  make  a  good  addition. 


30  How  to  Cook  Well. 

In  fact  the  greater  number  of  vegetables  you  have  (all 
chopped)  the  more  delicious  the  dish,  as  the  flavor  of  all 
is  blended  together. 

Beef  Roll. 


2    or  3  cupf uls  cold  roast  beef. 

1    egg  (well  beaten). 

4    tablespoonfuls   powdered 

cracker. 

l£  teaspoonfuls  salt. 
i    saltspoonf  ul  pepper. 


1  tablespoonf  ul  thyme, 
i  tablespoonf  ul  sage. 

1  table  spoonful  summer  savory. 

2  tablespoonfuls  melted  butter, 
i  cupful  cold  gravy. 


Mince  the  beef  very  fine.  Mix  in  the  egg  and  cracker, 
and  then  season.  With  floured  hands  shape  like  a  round 
loaf.  Put  it  in  a  pan.  Wet  the  entire  top  with  the 
melted  butter.  Pour  the  gravy  around  it.  (If  you  have 
not  enough  gravy,  add  water.)  Bake  three  quarters  of 
an  hour,  basting  it  often  with  the  gravy.  When  done, 
put  on  a  hot  platter,  and  pour  the  gravy  around.  If  the 
gravy  is  too  thin,  set  the  pan  on  top  of  the  stove.  When 
it  boils,  dredge  in  a  little  flour,  stirring  well.  Serve  hot. 
Cut  in  slices  at  the  table. 

St.  Patrick's  Pie. 

Butter  a  dish.  Fill  it  two  thirds  full  of  minced  meat 
of  any  kind.  Pour  a  little  gravy  over  it  to  moisten.  Fill 
up  the  dish  with  mashed  potato.  Put  lumps  of  butter 
over  the  top,  dredge  with  flour,  and  set  in  a  quick  oven 
for  about  fifteen  minutes  to  brown. 

A  Ring  of  Meat. 
(A  Swiss  Dish.) 

Butter  a  pudding-dish.  Invert  a  cup  in  the  centre. 
Make  a  ring  around  it  of  cold  meat,  minced  and  seasoned 
with  pepper,  salt,  and  powdered  herbs.  Pour  over  it 
enough  gravy  or  stock  to  moisten  it  well.  Cover,  and 
bake  in  a  hot  oven  about  fifteen  minutes.  Then  uncover, 


Breakfast.  31 


«in<l  brown  quickly.  Remove  the  cup,  and  servo  in  the 
same  dish.  There  will  be  a  pool  of  gravy  in  the  centre, 
with  a  ring  of  meat  around. 

Hidden  Hash; 

Make  same  as  "Meat  Balls,"  but  when  dished,  cover 
each  one  with  a  layer  of  hot  apple  sauce  or  cranberry 
sauce  one  inch  thick. 

Breakfast  Turnovers. 

Boil  and  mash  six  or  eight  potatoes.  While  hot,  season, 
add  one  or  two  eggs  (beaten)  and  just  flour  enough  to 
enable  you  to  roll  the  potato  out  on  a  breadboard  about 
half  an  inch  thick.  Cut  into  rounds  with  a  saucer.  Spread 
each  one  with  melted  butter.  Cover  half  of  each  with  a 
layer  of  any  kind  of  cold  meat  minced  fine  and  seasoned 
nicely.  Fold  over  the  potato  nearly  one  half  so  as  to 
cover  the  meat.  Fry  to  a  light  brown  in  good  beef  drip- 
ping, or  bake  fifteen  minutes  in  a  hot  oven. 

Toast  Sandwiches. 

Cut  a  thick  slice  of  bread  for  each  person.  Cut  into 
rounds  with  a  large  biscuit  cutter.  Toast  them  nicely; 
butter  while  hot.  On  each  round  put  a  layer  of  hot 
minced  meat  (beef,  mutton,  or  veal)  seasoned  well.  On 
this  lay  a  "  Poached  Egg."  Serve  on  a  platter. 

Both  for  this  and  the  last  receipt  but  little  meat  is  re- 
quired. 

Tough  Beefsteak 

Can  be  made  palatable  in  this  way :  Mince  it  fine,  and 
put  it  in  a  sauce-pan  with  enough  water  to  cover  it.  Sim- 
mer gently  for  half  an  hour;  then  stir  in  a  lump  of  but- 
ter, and  dredge  in  a  little  flour  and  a  sprinkling  of  pepper 
and  salt.  Add  also  tomato  catsup,  or  stewed  tomato  if 
you  like  it.  Serve  in  a  covered  dish.  (See  also  JJ-  «  t' 
Stew.) 


32  How  to  Cook  Well 

Breakfast  Bacon. 

Cut  in  rather  thin  slices,  and  pare  off  the  skin.  Lay  in 
a  hot  frying-pan,  not  greased,  and  fry  till  nicely  browned 
on  both  sides.  Serve  on  a  hot  platter  with  mashed  potato 
balls  or  rice  balls  laid  around  the  edges.  Save  the  fat 
that  remains  in  the  pan  to  fry  potatoes. 

Fried  Ham. 

(See  "  Ham  and  Eggs.") 

When  thoroughly  done  lay  on  a  hot  platter  and  serve 
in  the  gravy.  This  goes  well  with  rice  balls  or  mashed 
potato  balls. 

Sliced  Ham,  Dressed. 

Cut  raw  ham  into  slices ;  soak  in  scalding  water  a  quar- 
ter of  an  hour.  Then  drain  and  squeeze  dry.  Lay  the 
slices  in  a  frying-pan.  Pepper  each  and  spread  with  a 
little  made  mustard.  Pour  into  the  frying-pan  half  a  tea- 
spoonful  of  vinegar  to  each  slice.  Fry  over  a  very  hot 
fire,  turning  often.  When  tender  lay  the  slices  on  a  hot 
platter.  Add  to  the  gravy  a  wineglassful  of  wine  (may 
be  omitted)  and  one  teaspoonful  of  sugar.  Boil  up  once 
and  pour  over  the  ham  and  serve. 
Sausages. 

If  the  sausages  are  in  skins  prick  each  one  with  a  fork. 
Lay  them  in  a  dry  frying-pan,  as  they  are  too  fat  to  re- 
quire any  grease  to  brown  them.  Cover  the  pan  and  let 
it  heat  gradually.  If  they  cook  too  fast  they  will  not  be 
done  in  the  middle.  Turn  them  often  and  brown  every 
side.  Three  quarters  of  an  hour  will  be  none  too  long  to 
cook  them.  Be  careful  that  they  do  not  burn.  If  you 
choose,  fry  slices  of  bread  in  the  fat  which  remains  after 
taking  up  the  sausages.  Serve  on  the  platter  with  them. 
Always  serve  apple  sauce  with  sausages.  Save  the  fat 
from  frying  sausages.  It  is  very  nice  to  fry  potatoes  in, 
and  also  can  be  used  for  gingerbread  instead  of  lard. 


Breakfast.  33 


Baked  Sausages. 

Put  in  the  oven  in  a  baking-tin,  turning  when  necessary, 
just  as  if  you  were  frying  them.  Brown  them  well  ;  they 
are  less  greasy  than  if  fried,  and  are  more  delicate  in  every 
way.  Apples  in  some  form  are  always  a  good  accompani- 


ment to  sausages. 


Stewed  Kidneys. 

Soak  in  cold  water  half  an  hour.  Skin  them,  and  stew 
slowly  in  just  enough  cold  water  to  cover  them.  When 
done,  thicken  the  gravy  with  flour,  add  salt  and  pepper, 
and  dish.  Wine  is  an  improvement,  added  at  the  last. 
Kidneys  should  be  used  at  once  ;  they  do  not  keep  well. 

Boiled  Lambs'  Tongues. 

These  are  easily  obtained  in  the  country,  and  are  a  del- 
icacy that  ought  to  be  better  known,  lie  sure  to  order 
enough,  for  lambs'  tongues  are  very  small.  Wash,  and 
boil  them  slowly  in  cold  water,  salted,  for  nearly  two  hours, 
skimming  the  water  when  necessary.  Boil  with  them  a 
spoonful  of  minced  carrot,  if  you  like  the  flavor.  When 
tender,  skin  them,  and  lay  them  on  a  hot  platter.  Thicken 
a  pint  of  the  liquor  that  remains  in  the  pot,  with  half  a 
cupful  of  flour.  Sprinkle  in  pepper,  and  pour  over  the 
tongue.  Garnish  with  slices  of  hard  boiled  egg  and  lemon. 
These  are  nice  simply  boiled  and  served  cold  for  tea. 

Lambs'  Hearts. 

In  buying,  allow  one  heart  to  every  two  persons.  Be 
sure  to  get  the  hearts  fresh,  and  use  them  as  soon  as  pos- 
sible, for  they  do  not  keep  long.  Never  soak  them,  as 
some  do.  Wash  well  and  boil  slowly  in  enough  warm 
water  to  cover  them,  for  about  one  hour,  till  tender. 
I'r-MMvd  as  with  lambs'  tongues,  but  add  to  the  sauce  a 
little  tomato  catsup,  stewed  tomato,  or  lemon-juice,  as  an 
improvement.  This  is  a  cheap  and  good  breakfast  di>h. 


34  How  to  Cook  Well. 

Cold  Meat  Stew. 

Cut  cold  roast  beef  or  mutton  into  quite  small  pieces. 
Put  on  to  stew  with  enough  cold  water  and  gravy  to 
cover  it.  Do  not  let  it  boil  fast.  When  well  heated 
through  add  a  few  tablespoonfuls  of  catsup,  or  a  little 
Worcestershire  sauce,  or  a  few  whole  cloves,  and  salt  and 
pepper.  Take  out  the  meat  and  keep  it  hot  while  you 
thicken  the  broth  if  necessary  by  dredging  in  a  little  flour. 
Pour  over  the  meat  and  serve  hot.  If  the  meat  has  a 
bone  in  it  boil  that  with  the  stew  till  the  entire  substance 
is  extracted.  Then  take  it  out.  Add  a  minced  onion  if 
you  like,  or  sliced  cold  potatoes. 

Meat  Warmed  in  Slices. 

Put  cold  gravy  into  a  shallow  pan.  Set  on  the  stove. 
When  it  comes  to  the  boil  add  boiling  water  and  season 
nicely  with  spices,  burnt  sugar,  catsup,  or  anything  you 
like.  Lay  in  pieces  of  meat  cut  in  rather  thick  slices. 
Do  not  boil  them,  but  simply  heat  very  hot.  Serve  in  a 
platter,  the  gravy  poured  over.  Or,  warm  the  meat  in 
gravy  without  any  special  seasoning,  and  lay  "Baked  To- 
matoes "  around  the  edge  of  the  dish,  or  "  Baked  Onions." 

Miroton, 

Put  into  a  frying-pan  a  large  lump  of  butter.  Fry  in 
it  six  onions  sliced.  When  tender  add  thin  slices  of  cold 
roast  beef.  When  these  are  hot  add  a  little  broth  or 
gravy,  pepper  and  salt.  Boil  up  once  and  serve. 

Warmed-over  Chicken  or  Turkey. 

Cut  all  the  meat  from  the  bones  of  cold  chickens.  Put 
the  bones  on  to  stew  in  a  little  water.  Have  the  sauce- 
pan covered.  Take  out  the  bones  when  the  goodness  is 
all  extracted  (in  half  an  hour).  Add  the  cold  gravy ;  put 
in  the  chicken,  cut  into  small  pieces ;  add  the  stuffing, 
and  a  little  cold  "Boiled  Rice"  (if  you  have  it).  Chop 


Breakfast.  35 


a  little  celery  and  add  that  with  a  little  salt.  Let  all 
stew  gently  for  ten  minutes.  In  the  meantime  toast  a 
few  thick  slices  of  bread.  Lay  them  in  a  platter.  Spread 
each  one  thickly  with  cranberry  sauce  or  simply  moisten 
with  gravy  from  the  chicken.  Pour  the  chicken  over  the 
toast  and  serve  hot.  (The  rice,  celery  and  sauce  may  be 
omitted.) 

Frizzled  Beef. 

Shave  very  thin  slices  of  dried  beef  ;  put  them  into  a 
sauce-pan,  with  one  cup  of  milk.  Boil  gently  a  few  min- 
utes, then  add  a  teaspoonful  of  butter  and  one  egg  beaten 
with  two  teagpoonfulfi  of  flour.  Stir  well.  (Add  nioro 
milk  if  needed.) 

Veal  aux  Pommes. 

Butter  the  bottom  and  sides  of  a  sauce-pan.  Cut  cold 
(or  raw)  veal  in  thin  slices.  Pare  and  core  some  apples, 
and  quarter  them.  Have  about  one  third  apple  to  two 
thirds  meat;  Put  together  into  the  sauce-pan,  with  pepper 
and  salt.  Cover  tight,  and  stew  till  tender  (about  half  an 
hour).  If  the  apples  are  very  dry,  add  a  very  little  water. 
Beef  may  be  used  instead  of  veal.  In  that  case  add  also 
a  little  minced  onion.  Serve  covered. 


FISH. 

Canned  Salmon  on  Toast. 

Take  off  the  top  of  the  can.  Set  it  in  a  kettle  of  boil- 
ing water  to  become  very  hot.  Have  ready  slices  of  hot 
toast  on  a  platter.  Pick  the  fish  into  shreds.  Lay  it  over 
the  toast  (previously  moistened),  and  sprinkle  with  a  few 
drops  of  lemon  or  vinegar.  Arrange  tastefully  with 
parsley  if  you  have  it.  A  more  elaborate  dish  is  to  pour 
plenty  of  drawn  butter  over  the  fish  on  toast,  and  if  in 
season  garnish  the  dish  with  lettuce  leaves  all  around  the 


How  to   Cook    Well. 


edges.  Have  the  stems  covered  by  the  toast,  and  help  to 
each  person  with  the  toast.  What  fish  is  left  will  make 
good  sandwiches. 

Pince  of  Canned  Salmon, 


i  can  of  salmon. 
1  quart  of  milk. 
1  tablespoonf  ul  of  butter. 


2  tablespoonfuls  of  flour. 
1  teaspoonf  ul  of  salt. 
1  saltspoonf  ul  of  pepper. 


Remove  the  oil,  skin  and  bones  from  the  salmon.  Boil 
the  milk.  Rub  the  butter  into  the  flour,  and  stir  into  the 
boiling  milk.  Season  with  the  salt  and  pepper,  and  add 
the  salmon  broken  into  bits.  When  heated  it  is  ready  to 
serve. 

Canned  Salmon  Baked. 


1  can  of  salmon. 
i  cupful    of    fine,   soft    bread- 
crumbs. 


1  tablespoonf  ul  of  melted  but- 
ter. 
Pepper  and  salt. 


3  or  4  eggs,  beaten  light. 

Pick  the  salmon  fine,  and  mix  it  with  the  bread- 
crumbs ;  add  the  eggs,  melted  butter  and  seasoning ;  put 
into  a  buttered  pudding  dish  or  into  gem  pans ;  set  in  a 
pan  of  hot  water  and  bake  twenty  minutes  at  longest  in  a 
hot  oven.  Serve  hot,  with  or  without  "Lobster"  or 
"  Oyster  Sauce."  If  baked  in  gem-pans,  turn  them  out 
on  a  platter,  and  pour  the  sauce  over. 

Codfish  Puff. 

Make  a  mixture  as  for  "  Codfish  Balls."  Put  into  a  but- 
tered earthen  plate,  and  smooth  over  the  top.  Cover  with 
bits  of  butter,  and  bake  in  a  very  hot  oven  till  brown 
(about  ten  minutes).  Serve  in  the  same  dish. 

Stewed  Codfish  (salt). 

Put  to  soak  one  pound  salt  cod  at  about  six  in  the  af- 
ternoon in  cold  water.  In  about  three  hours  pour  off  this 
water,  and  cover  with  warm.  Leave  it  on  the  stove  over 


Breakfast.  37 


night,  where  it  will  keep  hot,  but  not  boil.  In  the  morn- 
ing change  the  water  for  that  which  is  boiling.  Boil  very 
slowly  for  half  an  hour  (if  it  boils  fast  it  will  get  tough 
and  hard,  and  smell  disagreeably).  Take  out  the  fish  ; 
with  a  knife  and  fork,  pick  it  into  shreds,  removing  all 
the  bones.  Then  make  the  sauce.  Take  one  cup  of  the 
water  in  which  the  fish  was  boiled  ;  add  to  it  one  and  a 
half  cupfuls  of  milk;  let  this  come  to  a  boil ;  add  a  pinch 
of  salt,  and  half  a  cupful  of  flour,  rubbed  to  a  paste  with  a 
little  cold  milk.  Stir  until  thick,  and  add  a  beaten  egg, 
stirring  fast,  so  as  not  to  curdle.  (This  may  be  omitted.) 
Put  the  fish  into  the  sauce  and  let  it  get  hot,  not  boil,  stir- 
ing  all  the  time  to  prevent  the  egg  from  curdling.  Pour 
into  a  platter,  and  garnish  it  with  slices  of  hard-boiled 
eggs.  What  is  left  over  may  be  used  for  codfish  balls 
with  the  addition  of  mashed  potato. 

Broiled  Salt  Mackerel. 

Put  to  soak  in  cold  water  more  than  twenty-four  hours 
beforehand  ;  change  the  water  a  great  many  times.  Wipe 
the  fish  dry ;  dredge  with  flour,  and  lay  on  a  hot  buttered 
gridiron  with  the  inside  down.  Broil  ovet  hot  coals  for 
ten  minutes ;  then  turn,  and  broil  the  other  side.  When 
tender  lay  on  a  hot  platter.  Serve  with  or  without 
"Drawn  Butter"  or  "Sauce  Piquant"  poured  over. 

Boiled  Salt  Mrckerel. 

Soak  as  above.  Boil  in  a  cloth  or  fish-kettle,  and  serve 
with  sauce  as  above. 


MISCELLANEOUS  DISHES. 
Fried  Apples. 

Peel  and  slice  five  or  six  sour  apples,  not  very  thin. 
Have-  ready  in  a  frying-pan  several  thin  pieces  of  salt  pork 
fried  to  a  crisp.  Put  in  the  apples  and  fry  over  a  slow 


38  How  to  Cook  Well. 

fire,  stirring  occasionally,  and  taking  care  not  to  let  them 
become  mushy  by  too  hot  a  fire  or  too  frequent  stirring. 
Serve  hot,  with  meat;  or  eat  with  cream  and  sugar. 
Apples  that  are  too  dry  for  anything  else  are  good  pre- 
pared in  this  way. 

Baked  Apples. 

See  page  356.  Early  apples,  baked,  make  a  refreshing 
addition  to  a  breakfast  on  the  hot  mornings  we  sometimes 
have  in  early  autumn.  And  in  winter,  they  are  exceed- 
ingly wholesome,  served  hot,  with  brown  sugar. 

Baked  Beans. 

Wash  one  pint  of  pea  or  navy  beans,  and  put  to  soak 
over  night  in  one  quart  of  cold  water.  In  the  morning, 
drain  off  the  water;  pour  boiling  water  over  them,  and  let 
them  stand  covered,  until  the  water  is  cold.  Drain  again, 
and  put  in  a  bean-pot,  or  pudding-dish.  Then  add  two 
tablespoonfuls  of  molasses,  one  teaspoonful  of  salt,  and  half 
a  saltspoonful  of  soda  (dissolved).  The  soda  is  to  prevent 
any  evil  effects  from  eating  them.  Stir  all  together  gently 
and  fill  up  the  pot  with  boiling  water.  (There  should  be 
enough  to  much  more  than  cover  the  beans,  which  should 
not  be  allowed  to  dry  up  enough  to  need  stirring,  as  that 
would  spoil  their  shape.)  Put  a  quarter  of  a  pound  of 
salt  pork  in  the  middle  of  the  beans,  pressing  it  down  a 
little.  Cover  the  pot,  and  leave  it  in  a  slow  oven  for 
several  hours,  until  the  water  is  all  absorbed,  and  the 
beans  are  tender.  It  is  the  custom  in  Boston  to  leave 
them  in  the  oven  all  night,  and  to  have  them  on  the  break- 
fast table  every  Sunday  morning,  with  "Boston  Brown 
Bread."  Enough  for  a  family  of  seven.  What  is  left 
of  baked  beans  use  for  "  Tomato  and  Bean  Soup."  An- 
other way,  but  not  so  good,  is  to  parboil  the  beans  (after 
soaking  them)  with  the  salt  pork.  Then  bake  them. 


Breakfast.  39 


Macaroni  with  Oysters. 

Put  in  a  buttered  pudding-dish,  layers  of  boiled  mac- 
aroni and  oysters.  Put  bits  of  butter  and  pepper  and 
salt  on  each  layer  of  oysters.  Pour  over  all  one  cupful  of 
cream  or  milk  and  bake  in  a  hot  oven,  with  grated  bread- 
crumbs on  top,  for  fifteen  minutes. 

Ham  and  Macaroni. 

Put  into  a  buttered  pudding-dish  cold  or  hot  boiled  mac- 
aroni, in  layers,  with  minced  ham.  Put  on  each  layer  of 
macaroni  bits  of  butter  and  grated  cheese.  Season  the 
ham  with  a  little  mustard  or  finely  chopped  onion.  Beat 
one  egg,  and  mix  with  one  cupful  of  milk.  Pour  over  all, 
and  bake  in  a  very  quick  oven  for  ten  minutes. 


VEGETABLES. 
Baked  Potatoes. 

Wash  large,  smooth  potatoes  of  about  the  same  size. 
Bake  in  a  moderately  hot  oven  for  alx>ut  one  hour.  Turn 
them  three  or  four  times,  so  that  they  will  be  evenly  done. 
Eat  at  once.  Cold  baked  potatoes  may  be  warmed  over 
by  plunging  into  cold  water,  and  then  laying  them  for  ten 
minutes  in  a  very  hot  oven.  The  only  other  way  to  use 
them  over  successfully  is  for  **  Potato  Rechauffee." 

Baked  Sweet  Potatoes. 

Clioose  potatoes  of  a  uniform  size,  and  wash  them.  Put 
into  a  dripping-pan  with  half  a  cupful  of  cold  water,  allow- 
ing fully  one  hour  to  bake.  Bake  in  a  moderate  oven  till 
soft,  turning  frequently.  Do  not  add  more  water.  Boiled 
sxvcet  potatoes  are  not  fit  to  eat,  but  they  may  be  par- 
boiled and  then  baked.  Grate  what  are  left  for  "  Sweet 
P..i:ito  1 'lidding  or  Pie." 


40  How  to  Cook  Well. 

Stuffed  Potatoes. 

Bake  Irish  potatoes  as  above.  When  just  done  cut  off 
one  end  of  each,  and  carefully  scoop  out  the  inside  in  such 
a  way  as  not  to  break  the  skins.  Mash  the  potato  through 
a  sieve ;  add  salt,  butter,  a  little  milk  and  grated  cheese 
(be  sure  to  put  in  enough  cheese  to  give  a  decided  flavor). 
Fill  the  potato  skins  with  this  mixture.  Heap  them  full, 
and  do  not  put  on  the  covers.  Put  back  into  the  oven, 
which  should  be  very  hot,  until  thoroughly  heated. 

N.  B.  These  are  improved  by  adding  to  the  mixture 
the  beaten  yolk  or  white  of  an  egg,  and  using  cream 
instead  of  milk.  The  cheese  may  be  omitted  if  it  is  not 

liked. 

Pried  Potatoes. 

Put  into  a  frying  pan  a  large  tablespoonful  of  lard,  beef 
dripping  or  ham-fat  (that  from  sausages  is  very  good). 
Have  ready  cold  boiled  potatoes  cut  into  small  slices  or 
chopped  coarsely.  When  the  grease  in  the  pan  is  very 
hot,  put  in  the  potatoes  and  brown  quickly,  or  they  will 
be  greasy.  Stir  occasionally,  adding  more  grease  if  they 
are  likely  to  burn.  A  few  minutes  before  serving  add 
plenty  of  salt  and  pepper.  Be  careful  not  to  use  too  much 
grease,  and  not  to  put  in  the  potatoes  till  it  is  hot^  for  a 
dish  of  greasy  fried  potatoes  is  revolting. 

Another  Way  is  as  follows :  Slice  cold  boiled  pota- 
toes lengthwise  into  even,  thick  slices,  and  fry  in  any  kind 
of  fat  but  butter,  as  that  will  not  brown  them  well.  When 
the  fat  is  very  hot,  dredge  the  slices  with  flour,  and  lay 
them  in  side  by  side.  As  each  one  browns  on  one  side 
turn  it  on  the  other.  Do  not  stir  them  together.  Pepper 
and  salt  plentifully,  and  dish  neatly.  A  pretty  way  is  to 
lay  them  around  minced  hash  on  a  platter. 
Lyonnaise  Potatoes. 

Put  into  a  frying-pan  a  large  tablespoonful  of  butter. 
When  very  hot,  add  half  a  small  onion  (minced  very  fine). 


Breakfast.  41 


Do  not  put  in  more  than  this, —  there  should  be  only  a 
suspicion  of  onion.  Cut  into  dice  six  cold  boiled  potatoes. 
Add  them  to  the  frying  onion,  after  a  moment,  and  fry  to 
a  delicate  brown.  Season  shortly  before  serving  with 
chopped  parsley  (this  is  essential),  pepper  and  salt. 

Fry  quickly,  so  that  they  will  not  be  greasy,  and  serve  as 
soon  as  done,  so  that  they  will  not  dry  out. 
Fried  Sweet  Potatoes. 

Slice  cold  parboiled  potatoes  lengthwise,  into  slices  a 
quarter  of  an  inch  thick,  and  fry  to  a  delicate  brown  in 
dripping,  lard  or  butter. 

Cold  baked  sweet  potatoes  should  be  chopped  coarsely 
and  fried  quickly  in  plenty  of  butter. 
Broiled  Potatoes. 

Use  either  cold  boiled  or  parboiled  potatoes.  Cut  them 
in  slices  half  an  inch  thick,  put  them  in  a  wire  gridiron  and 
broil  over  hot  coals  till  well  browned  on  both  sides.  Sea- 
son with  pepper  and  salt,  lay  in  a  hot  platter,  and  put  a  Ml 
of  butter  on  each  slice. 

Stewed  Potatoes  with  Gravy. 

Cut  into  cubes  cold  boiled  potatoes.  Put  into  a  sauce- 
pan with  cold  gravy  of  any  kind.  Season  with  salt  and 
pepper.  Stew  gently  for  ten  minutes.  Do  not  stir  much 
for  fear  of  spoiling  the  shape  of  the  potatoes. 

Stewed  Potatoes  with  Milk. 

Pare  raw  potatoes.  Cut  into  thick  slices.  Soak  in  cold 
water  half  an  hour.  Stew  in  enough  cold  water  to  cover 
them,  till  tender  (about  fifteen  minutes).  Do  not  let  them 
boil  fast  enough  to  break.  Drain  off  all  the  water.  Pour 
on  milk  enough  to  nearly  cover  them ;  add  salt  and  when 
it  boils  again  a  large  lump  of  butter  (rubbed  with  an  equal 
quantity  of  flour),  and  a  little  pepper.  Let  it  boil  till  it 
thickens.  Serve  in  a  covered  dish. 


42  How  to  Cook  WeU. 

Potato  Bechauffee. 

Cut  cold  boiled  or  baked  potatoes  in  small  cubes.  Have 
ready  in  a  sauce-pan  as  much  milk  as  you  think  will  nearly 
cover  them.  To  each  pint  of  milk  take  half  a  cupful  of 
flour.  Rub  the  flour  smooth  in  a  little  cold  milk,  and 
when  that  in  the  sauce-pan  boils,  pour  it  in.  Stir  while  it 
thickens ;  add  salt  and  pepper,  and  a  large  lump  of  but- 
ter. Then  put  in  the  potatoes.  When  they  all  come  to 
a  boil  pour  into  a  covered  dish,  and  serve. 

Potatoes  and  Cream. 

Mince  cold  boiled  or  baked  potatoes.  Put  them  into  a 
hot  frying-pan.  Season  with  pepper  and  salt  and  pour 
over  them  enough  cream  to  nearly  cover  tEem.  Let  them 
come  to  a  boil,  and  serve  hot  in  a  covered  dish. 

Potato  Snow. 

While  hot,  rub  "Mashed  Potatoes"  through  a  colander 
into  the  dish  in  which  they  are  to  be  served.  Serve  very 
hot. 

This  is  a  pretty  dish. 

Potato  Puff. 

Moisten  with  hot  milk  cold  «'  Mashed  Potato."  Beat  it 
till  smooth.  Butter  an  earthen  plate  or  platter.  Put  the 
potato  into  it,  mounding  it  up  high.  Cover  the  entire  top 
with  melted  butter,  and  dredge  it  with  flour.  With  a 
knife  mark  the  top  off  into  diamonds,  and  set  into  the 
oven,  which  should  be  very  hot.  When  brown  (in  ten 
minutes  or  so)  serve  in  the  same  dish.  It  is  an  improve- 
ment to  add  to  the  potato  two  eggs  beaten  light. 

Cucumbers  (raw). 

Keep  the  cucumbers  on  ice  till  wanted.  Peel  them, 
and  slice  thin,  beginning  at  the  blossom  end,  or  else  they 


Breakfast.  43 


will  be  bitter.  Pour  over  them  a  little  vinegar,  with  a 
sprinkling  of  salt  and  pepper  and  set  on  ice  till  the  last 
moment  before  serving.  Some  slice  with  them  a  raw 

onion. 

Fried  Onions  with  Eggs. 

Peel  and  quarter  eight  onions,  and  soak  in  cold  water 
for  awhile.  Then  put  them  in  a  frying-pan  with  a  little 
water  and  one  cupful  of  pork  gravy  (or  a  little  lard). 
Scatter  one  tablespoonful  of  salt  over  all.  Cover,  and 
cook  till  tender.  Then  uncover,  and  cook  fast  till  brown. 
Beat  six  eggs,  and  stir  them  in.  Serve  hot  in  a  covered 
dish. 

(A  North  Carolina  dish.) 

Fried  Cabbage. 

Melt  a  lump  of  butter  in  a  frying-pan.  When  very  hot, 
stir  in  some  cold,  boiled  cabbage,  well  seasoned  with  but- 
ter, pepper  and  salt,  and  moistened  with  a  little  cream  or 
milk. 

Stir  till  the  whole  is  hot,  then  leave  it  to  brown  a  few 
moments.  Serve  hot  in  a  platter,  the  brown  side  up|>cr- 
most.  A  beaten  egg  stirred  in  with  the  cabbage  is  an  im- 
provement. 

Fried  Cucumbers. 

Take  large  cucumbers  just  ripe,  but  not  old.  Pare 
them,  cut  into  thick  slices  (half  an  inch).  Scrape  out 
the  seeds  if  large.  Lay  them  in  ice-water  for  half  an 
hour.  Then  wipe  each  piece  dry.  Dredge  with  flour, 
and  lay  in  a  hot  frying-pan  in  which  is  a  large  tablespoon- 
ful of  beef-dripping  or  lard.  Fry  slowly  at  first,  so  that 
they  will  be  done  through.  At  the  end  of  half  an  hour, 
]»c]»j»er  and  salt  them  and  turn  them.  Increase  the  heat, 
prpper  and  salt  the  other  side,  and  fry  fifteen  minutes 
I'Mi-w,  till  tender  enough  to  pierce  with  a  straw.  If  there 
is  danger  of  burning  add  more  grease  while  cooking. 


44  How  to  Cook  Well 

Tomatoes   (raw). 

With  a  sharp  knife  cut  tomatoes  into  thick  slices  with- 
out removing  the  skin.  Lay  them  in  a  glass  dish.  Put 
bits  of  ice  on  them,  and  set  them  in  a  cold  place  till  the 
last  moment  before  serving.  Be  careful  to  do  this,  for  a 
flabby  piece  of  tomato  is  not  inviting.  Cover  with  vinegar 
at  the  last  moment,  pepper  and  salt  bountifully  and  serve. 

If  you  choose  serve  instead  with  tomato  salad  dressing. 

If  served  without  vinegar  or  dressing  save  what  toma- 
toes are  left  for  "  Fried  Tomatoes." 

Fried  Tomatoes  (No.  1). 


1  egg,  beaten  light  with 


1  cupful  cold  milk. 


1 2  tablespoonf  uls  flour.  Salt  and  pepper. 

Beat  hard.  Into  this  dip  thick  slices  of  raw  tomato  with 
the  skin  on.  Put  in  a  hot  frying-pan  with  a  large  lump  of 
butter  or  beef-dripping.  Fry  slowly  till  tender  and  brown. 

Escalloped  Tomatoes. 

Butter  a  deep  pudding-dish.  Put  in  a  layer  of  cracker- 
crumbs  or  stale  bread-crumbs.  Then  a  layer  of  tomatoes 
(thickly  sliced)  with  pepper  and  salt ;  and  a  layer  of  crumbs 
with  bits  of  butter.  Repeat  in  this  order  till  the  dish  is 
full,  having  the  top  layer  of  the  crumbs.  Moisten  with  a 
few  tablespoonfuls  of  water.  Bake  in  a  rather  hot  oven 
half  an  hour. 


Other  Dishes  for  Breakfast. 

(See  Index.) 


Beefsteak. 

Mutton  and  Lamb  Chops. 
Veal  Cutlets. 
Stews  (of  all  kinds) 
Mutton  a  la  Venison. 
Croquettes,  Meat  Balls,  etc. 
Baked  Potatoes. 
German  Potatoes. 


Mashed  Potato  Balls. 
Baked  Tomatoes. 
Fried  Tomatoes  (No.  2). 
Devilled  Tomatoes. 
A  Summer  Medley. 
Pea  Fritters. 
Corn  Oysters. 
Fresh  Fish  (all  kinds). 


Breakfast.  45 


BREAKFAST    AND    TEA    CAKES. 

REMARKS. 

Before  you  begin  to  mix  the  cakes  grease  the  pans,  and 
leave  them  to  heat.  They  should  be  very  hot  before  pour- 
ing in  the  mixture,  which  should  not  be  allowed  to  stand 
after  it  is  ready.  The  oven,  too,  must  be  hot,  as  all  these 
things  need  to  be  baked  quickly,  as  well  as  beaten  hard. 
Have  ready,  always,  a  hot  plate  to  put  them  on,  so  that 
they  will  not  fall  by  a  too  sudden  change  of  temperature. 
The  sooner  such  things  are  eaten  after  baking,  the  better, 
especially  those  which  do  not  contain  much  flour.  Warm 
the  knife  before  cutting  any  kind  of  tea  cake.  It  will  be 
even  lighter  if  broken  apart. 

Remember,  then,  three  rules :  Mix  quickly,  bake  quickly, 
and  eat  soon. 

(For  short-cake  use  pastry-flour,  if  you  have  it,  as  it 
makes  a  more  flaky  cake  than  the  other.) 

Plain  Muffins. 


4  teaspoonful  soda  (dis- 
solved). 

f  1  teaspoonf  ul  cream  of  tartar. 
•j  Flour  to  make  a  thick  batter 
I  (about  3  cupfuls). 


1  egg  beaten  light. 
1A  cupfuls  milk. 

2  table  spoonful!     butter 

(melted). 
1  teaspoonful  salt. 

Mix  in  this  order.  Beat  hard ;  have  the  muflin  rings 
hot,  fill  them  half  full ;  and  bake  in  a  hot  oven  nearly  half 
an  hour.  Makes  one  dozen. 

Raised  Muffins. 


1  quart  warm  milk. 
1  cupful  melted  buttei  (less  will 
do). 


3  eggs,  beaten  light. 

2  full  tablespoon fuls  yeast 

Flour  to  make  a  thick  batter. 


1  teaspoon  fill  salt. 

Mix  in  this  order.  Cover,  and  set  to  rise  over  night,  if 
you  want  them  for  breakfast.  If  for  tea,  set  them  four  or 
five  hours  before.  When  light  pour  gently  into  hot  rings 


46  How  to  Cook  Well. 

(half-full)  and  bake  at  once  in  a  quick  oven  about  twenty 
minutes.     Makes  one  dozen. 

Sweet  Muffins. 


2  h  e  a  p  i  n  g     table  spoonfuls 

sugar. 

£  cupful  butter, 
i  teaspoonful  salt. 
4  eggs,  beaten  light. 


!: 


quart  flour  (more  or  less). 

2  teaspoonfuls  cream  of  tar- 
tar. 

1  teaspoonful  soda  (dis- 
solved). 


1  pint  milk. 

Mix  in  this  order.  Beat  hsrd,  pour  into  hot  muffin- 
rings,  fill  them  half-full,  and  bake  in  a  quick  oven  about 
twenty  minutes.  (If  you  choose  use  three  teaspoonfuls  of 
baking  powder,  mixed  through  the  flour;  and  omit  the 
cream  of  tartar  and  soda.)  Makes  one  and  one  half  dozen. 

English  Muffins.     (No  Butter  or  Milk.} 


1  quart  flour. 

1  pint  tepid  water    (more  or 
less). 


li  teaspoonfuls  salt. 
2    tablespoonfuls  yeast. 
1    egg  (white  only). 


Add  the  water  to  the  flour,  a  little  at  a  time,  till  you 
have  enough  for  a  very  soft  dough.  Add  the  salt  and 
yeast.  Cover,  and  set  to  rise  in  a  warm  place.  When 
light,  beat  up  the  white  of  the  egg,  and  mix  it  in,  with  a 
spoon,  beating  hard.  Put  into  hot  rings,  fill  them  half- 
full,  and  let  them  rise  about  ten  minutes.  Then  bake  at 
once  in  a  very  quick  oven  about  fifteen  minutes.  If  you 
Want  the  muffins  for  breakfast,  set  them  at  night ;  if  for  tea, 
about  nine  o'clock  in  the  morning. 

Makes  one  dozen.  Improved  by  using  more  eggs,  or 
a  small  piece  of  butter. 

Buttermilk  Muffins. 


1  pint  sour  or  buttermilk. 

1  pint  flour. 

1  table  spoonful  sugar. 


1  teaspoonful  salt. 

2  teaspoonfuls  butter  melted. 
1  teaspoonful  soda  dissolved. 


Mix  in  order.     Beat  hard,  and  fill  hot  rings.     Bake  in 
a  very  hot  oven  about  fifteen  minutes.     Eat  before  they 


Breakfast.  47 


fall.     The  success  of  these  depends  upon  hard  beating  and 
quick  baking.     Makes  one  dozen. 

Bice  or  Hominy  Muffins. 


1  cupful  boiled  rice  or  hominy. 

1  pint  flour. 

1  teaspoon ful  salt. 


2  or  3  eggs,  beaten  light. 

1  pint  milk. 

Butter,  size  of  an  egg  (melted). 


Mix.  Beat  hard.  Fill  hot  muffin-rings  to  the  top  and 
bake  in  a  very  hot  oven,  about  half  an  hour.  Makes  one 
dozen. 

Alleghany  Corn  Muffins. 


1  pt  corn  mcaL 
1  pt.  white  flour. 
3  teaspoonf uls  baking    pow- 
der. 


4  capful  sugar. 

1  pt.  milk  or  water. 

2  eggs  (beaten  light). 

i  cupful  butter  (melted). 


1  teaspoonf  ul  salt. 

Mix  and  beat  hard.  Bake  in  hot,  greased  muffin-rings, 
about  fifteen  minutes  in  a  hot  oven.  (Less  butter  will 
do.) 

North  Carolina  Corn  Muffins. 


1  quart  corn  meal. 
1  teaspoon  ful  salt. 


Hot  water. 

8  eggs,  beaten  light. 


1  tablespoonful  shortening. 

Mix  together,  using  enough  water  to  make  a  thick  bat- 
ter. Beat  for  ten  minutes.  Bake  in  muffin-rings,  filled 
full,  fifteen  minutes  in  a  hot  oven. 

Quick  Graham  Biscuit. 


1    pint  graham  flour. 
1    pint  wheat  flour. 
1 A  teaspoonf  uls  salt. 
3   teaspoonf  uls  baking  pow- 
der. 


1  heaping  tablespoonful  butter 

or  lard. 

2  tablespoon f uls  molasses. 

li  cupful*  milk  or  water  (more 
or  less.) 


I  )«>  not  sift  the  Graham  flour.     Mix  like  "Baking  Pow- 
<lrr  Biscuit,"  putting  in  the  molasses  and  milk  last  of  all. 


48  How  to  CooJc  Well. 

Add  more  milk  if  the  dough  is  too  stiff  to  roll  out.  Roll 
out  about  three  quarters  of  an  inch  thick.  Bake  three 
quarters  of  an  hour  in  a  moderately  hot  oven.  Makes  a 
dripping-pan  full. 

Graham  Gems. 


2  eggs,  well  beaten. 
1  table  spoonful  sugar. 


2  cupf  uls  milk. 

2  cupfuls  Graham  flour. 


1  teaspoonful  salt. 

Mix  in  order.  Beat  hard.  Heat  gem-pans  very  hot. 
Pour  in  the  mixture,  and  bake  in  a  pretty  hot  oven  for 
half  an  hour. 

Makes  one  dozen. 

Sour  Milk  Graham  Gems.    (Without  Egg.} 


2    cupfuls  Graham  flour. 

1    cupful  wheat  flour. 

li  teaspoonfuls  salt. 

1    tablespoonful  brown 


2  cupfuls  sour  milk. 
1  teaspoonful  soda  dissolved. 
1  tablespoonful   melted   but- 
ter. 


sugar. 

Beat  hard.     Fill  hot  gem-pans  nearly  full,  and  bake 
three  quarters  of  an  hour  in  a  moderately  hot  oven. 
Makes  one  dozen. 

Raised  Graham  Gems.     (No  Milk  or  Eggs.} 


1  pint  Graham  flour. 
1  cupful  wheat  flour. 

1  teaspoonful  salt. 

2  tablespoonf  uls  molasses. 


1  tablespoonful  butter  or  lard 

melted. 

2  tablespoonfuls  yeast. 
If  cupfuls  tepid  water. 


Mix  well  together,  and  set  in  a  pretty  warm  place,  cov- 
ered, to  rise  over  night.  In  the  morning,  dip  into  hot 
gem-pans  (disturbing  the  batter  as  little  as  possible).  Fill 
pans  full.  Bake  in  a  hot  oven  for  half  an  hour.  Makes 
one  dozen. 

N".  B.  If  the  mixture  seems  sour  in  the  morning,  as  it 
very  likely  will,  dissolve  one  quarter  of  a  teaspoonful  of 
soda  (or  more)  and  mix  into  the  batter. 


Breakfast. 


49 


Corn  Bread. 


2  cupf  uls  sour  milk  (or  butter- 
milk). 

2  tablespoon f uls  sugar. 
2  tablespoon fuls  flour. 
1  egg  beaten  light. 


1  teaspoonf  ul  soda  dissolved. 
1  teaspoonf  ul  salt. 
Corn  meal  to  make  a  thick  bat- 
ter. 


Be  sure  not  to  put  in  too  much  corn  mc.il.  Only 
experience  will  teach  how  much  to  use.  Bake  in  a  shallow 
loaf  about  twenty  minutes  in  a  hot  oven. 

What  is  left  should  be  dried  in  the  heater,  then  rolled 
fine,  and  used  for  "  Slapjacks  "  or  "  Corn  Meal  Pudding," 
or  for  frying  fish. 


Cream  Corn  Bread. 


1  pint  corn  meal. 
1  teaspoon ful  salt. 
1  pint  cream. 


1  egg,  beaten  light. 
1  cup  (nearly)  flour. 


Boil  the  corn  meal  as  for  "Hasty  Pudding"  fully  five 
minutes.  Leave  it  to  get  quite  cold.  Then  add  the  other 
ingredients,  omitting  the  egg  if  you  choose.  Mix  well  to- 
gether, pour  into  a  hot  pan,  and  bake  about  half  an  hour  in 
a  quick  oven. 

Rich  Corn  Bread. 


1  quart  corn  meal. 

2  tablespoonf  uls  flour. 

1  teaspoon  ful  salt.  [der. 

3  teaspoonfuls     baking-pow- 
1  tablespoonful  sugar. 


1  pint  milk  or  water. 

3  eggs  (beaten  light). 

1  scant  cup  butter  (melted). 


Mix  all  the  dry  ingredients  together  first,  taking  care  to 
have  the  baking-powder  well  incorporated  with  the  rest. 
Add  the  other  things  in  order.  Pour  into  hot  pans,  and 
bake  in  a  hot  oven  for  about  thirty-five  minutes. 


50  How  to  Cook  Well. 

Rice  Corn  Bread. 

(An  old  Virginia  Receipt.) 


1  pint  boiled  rice. 

1  quart  skim  milk  (very  hot). 

2  teaspoonf  uls  salt. 

1  table  spoonful  melted  lard. 


2  or  3  eggs  (beaten  separately). 
Corn  meal  for  a  medium  batter. 
2  teaspoonf  uls  baking-powder. 


Pour  the  milk  over  the  rice.  When  cool,  add  the  other 
ingredients,  using  the  fine  white  meal.  Scatter  in  the 
baking-powder  dry  at  the  last.  Bake  three  quarters  of  an 
hour  in  an  earthen  dish  in  a  moderate  oven ;  or  a  shorter 
time,  in  muffin-rings,  in  a  hot  oven. 

Makes  two  dozen  muffins,  or  two  medium-sized  loaves. 

Corn  Bread  (other  ways). 

See  "  Corn  Meal  Muffins."  The  receipts  there  given 
may  be  baked  in  loaves. 

St.  Charles  Pone; 


1  pint  fine  white  Indian  meal. 

1  pint  milk  (sweet  or  sour). 

2  eggs  beaten  light. 


1  teaspoonf ul  butter  (melted). 

i  teaspoonf  ul  salt. 

i  teaspoonf  ul  soda  (dissolved). 


Mix  and  beat  well,  adding  one  teaspoonful  of  cream  of 
tartar  if  the  milk  is  sweet.  Bake  nearly  half  an  hour  in 
a  quick  oven.  Makes  a  small  loaf.  (One  egg  will  do.) 

Johnny  Cake. 


(1  quart  Indian  meal. 
1  quart  sour  milk,  or  butter- 
milk. 
1  teaspoonful  soda  (dissolved). 


2  or  3  eggs,  beaten  light. 

1  tablespoonful  lard  (melted). 

1  teaspoonful  salt. 


Mix,  beat  well,  and  bake  in  a  thin  loaf  about  fifteen 
minutes  in  a  quick  oven. 
Serve  with  maple  syrup. 


Breakfast.  51 


Hominy  Bread. 


2  cupfuls  small  hominy  (boiled). 

1  teaspoonful  salt. 

1  tablespoonful  butter  (melted). 


4  eggs,  beaten  light. 
1  pint  corn  meal. 
1  pint  milk. 


Mix  in  this  order.  Beat  hard.  Have  two  pans  hot,  fill 
them  half  full  and  bake  twenty-five  minutes  in  a  hot  oven. 
Eat  hot.  This  is  particularly  delicate  and  delicious.  The 
loaves  should  be  shallow.  Enough  for  a  family  of  six. 

Pop  Overs. 


2  eggs  (separated). 

1  teaspoonful  salt. 

1  teaspoonful  melted  butter. 


1  pint  milk  (sour). 
1  teaspoonful  soda  (dis- 
solved). 


1  pint  flour. 

Beat  the  yolks  of  the  eggs.  Add  salt,  butter  and  milk, 
with  the  soda.  Lastly,  the  flour,  put  in  alternately  with 
the  beaten  whites  of  the  eggs.  Beat  very  light.  The  bat- 
ter is  so  thin  that  it  is  a  good  plan  to  use  a  Dover  Egg- 
beater  to  mix  it  instead  of  a  spoon.  Heat  earthen  cups  or 
round  gem-pans  very  hot.  Butter  them,  and  fill  half  full 
with  the  batter.  Bake  twenty  minutes  in  a  very  hot  oven, 
taking  care  not  to  open  the  oven  door  during  the  first  ten 
minutes,  and  not  to  jar  the  pans,  as  they  fall  very  easily. 
Eat  at  once.  Makes  one  dozen.  Use  sweet  milk  if  you 
like  and  omit  the  soda. 

Sally  Lunn. 


2  eggs  beaten  light 
4  teaspoonful  salt. 

3  cupfuls  flour. 

2  tcaspoonfuls  cream  tartar. 


1  cupful  milk. 

1  teaspoonful  soda  dissolved. 
3  flat     tablespoonfuls     butter, 
melted. 


Put  in  the  flour  and  milk  alternately,  rubbing  the  cream 
of  tartar  through  the  flour  before  adding  it.  Have  the 
pan  hot ;  fill  it  half-full,  and  bake  in  a  rather  hot  oven, 
about  half  an  hour,  increasing  the  heat  towards  the  last. 

(Add  siiornr,  if  you  like.  Less  butter  may  be  used  if 
more  milk  is  added,  say  two  tablespoonfuls  butter  to  one 


52  How  to  Cook   Well. 

and  one  half  cups  of  milk.)     One  and  one  half  cups  of 
huckleberries  may  be  added. 

Sally  Limn  (raised). 


1  pint  light  bread-dough. 
6  tablespoonf  uls  sugar. 

2  heaping  tablespoonf  uls  butter, 


§  cupful  milk,  sweet  or  sour. 
§  teaspoonf  ul  cinnamon. 
§  cupful  flour,  more  or  less. 


melted. 

The  flour  should  be  enough  for  a  rather  stiff  batter. 
Beat  hard.  Pour  into  a  buttered  baking  pan,  and  set  to 
rise  in  a  warm  place  till  light  (about  four  hours).  Bake 
at  once  in  the  same  pan,  in  a  rather  hot  oven,  for  about 
half  an  hour. 

If  you  like  crust,  dip  the  batter  carefully  into  hot  gem- 
pans  and  bake.  This  will  fill  one  and  one  half  dozen  gem- 
pans.  (Improved  by  one  egg  added  when  you  set  it.) 

Lottie's  Cream  Tea  Cake. 


2  cupfuls  flour. 
1  cupful  sugar. 
1  teaspoonful  salt. 


1  cupful  sour  cream. 

1  teaspoonful  soda. 

2  eggs  beaten  light. 


Stir  the  flour,  sugar  and  salt  together ;  then  stir  the 
soda  into  the  cream  dissolving  it  very  thoroughly  and  stir 
it  at  once  into  the  flour,  etc.  (If  it  is  left  standing  it  will 
foam  and  run  over  the  cup.)  Add  the  eggs,  and  beat  all 
together  rapidly.  Bake  in  a  loaf  in  a  moderate  oven  three 
quarters  of  an  hour  filling  the  pan  only  half-full.  Increase 
the  heat  towards  the  last.  Have  ready  a  hot  plate  to  serve 
it  on,  and  warm  the  knife  before  cutting  the  cake. 

Huckleberry  Tea  Cake. 

teaspoonful  soda,  dissolved. 


^    cupful  butter. 

li  cupfuls  sugar. 

2    eggs,  beaten  light. 

£    cupful  sour  or  buttermilk. 


cupfuls  flour. 

pint  huckleberries  or  blue- 
berries. 


Rub  butter  and  sugar  to  a  cream,  add  the  other  ingre- 
dients in  the  order  given.  Bake  in  a  loaf  in  a  moderate 
oven  about  half  an  hour;  increase  the  heat  toward  the  last. 


Breakfast.  53 


Plain  Huckleberry  Tea  Cake. 

(See  "  Sally  Lunn.") 
Plain  Breakfast  Cake. 


1  quart  flour  (scant). 

4  teaspoon fuls  cream  tartar. 

1  teaspoouf  ul  salt. 

4  cup  sugar  (or  less). 


1  pint  milk. 

2  teaspoon  fuls  soda  dissolved. 
2  eggs  (beaten  light). 


Mix  thoroughly,  beat  hard.  (If  you  choose  omit  the 
sugar  and  one  egg.)  Put  into  a  warm,  buttered  square 
pan,  and  bake  in  a  pretty  hot  oven  about  half  an  hour, 
taking  care  to  keep  the  heat  steady.  Put  on  the  table 
whole,  on  a  hot  plate.  Cut  it  in  squares,  previously  warm- 
ing the  knife,  and  eat  hot. 

Enough  for  seven  persons.  This  mixture  is  good  baked 
in  hot  gem-pans ;  it  will  make  twenty  gems. 

General  Washington's  Breakfast  Cake. 


:1  quart  milk.  9 

1  tablespoon ful  butter. 
2  pounds  flour. 


2  teaspoon  fuls  salt 
1  cupful  yeast. 

3  eggs  (beaten  light). 


Mix  about  nine  in  the  evening  as  follows : 

Warm  the  milk  and  butter  together.  When  lukewarm 
stir  in  the  flour.  Add  salt,  yeast  and  eggs.  Beat  all  well 
together.  Grease  two  deep,  large  pans.  Pour  in  the  bat- 
ter, filling  pans  only  half-full,  and  set  it  to  rise  over  night 
in  a  warm  place.  In  the  morning  bake  it  in  the  same 
pans,  without  disturbing  the  batter.  The  oven  should  be 
hot,  and  it  should  bake  three  quarters  of  an  hour,  with 
sU'.-idy  heat. 

This  was  always  on  General  Washington's  breakfast 
table  the  last  few  years  of  his  life. 

For  a  family  of  ten. 


54  How  to  Cook   Well. 


Short  Cake. 


1  quart  flour. 

1  teaspoonful  salt.  [der. 


1  cupful  butter  (or  half  lard). 
1  cupful  hot  milk  (full). 


1 3  teaspoonfuls  baking  pow- 

Mix  as  directed  for  "  Baking  Powder  Biscuit." 
Roll  out  lightly  on  the  bread-board  (adding  no  more 
flour)  about  one  inch  thick.  With  a  knife,  cut  into  square 
cakes,  and  bake  in  a  dripping-pan  ;  or  butter  three  tin  pie- 
plates,  and  with  a  pan  of  the  same  size,  cut  the  dough 
into  three  circular  loaves  to  fit  them.  Bake  in  a  hot  oven, 
about  fifteen  minutes,  taking  care  not  to  let  the  crust 
harden  on  top.  If  there  is  danger  of  this,  cover  with  a 
thick  paper,  or  set  a  pan  of  cold  water  on  the  oven-shelf 
above.  Serve  hot,  with  butter. 
Makes  three  loaves. 

Sour  Milk  Short  Cake. 


2  cupf  uls  sour  milk  (or  butter- 
milk). 

|  cupful  butter  or  lard 
(melted). 


1    teaspoonful    soda    (dis- 
solved). 

l£  teaspoonfuls  salt. 
Flour  to  make  a  soft  dough. 


Put  the  milk  into  the  mixing-bowl.  Add  the  butter. 
Then  stir  in  the  soda  rapidly.  Add  the  salt  and  flour. 
Put  the  dough  on  the  bread-board,  and  roll  out  about  one 
inch  thick,  handling  it  no  more  than  is  necessary.  With 
a  deep  round  pan,  just  the  size  of  the  pie-plates  you  mean 
to  bake  it  in,  cut  out  into  large  rounds,  by  turning  the  pan 
upside  down.  Lay  in  the  pie-plates,  and  bake  in  a  very 
quick  oven,  about  fifteen  minutes. 

Serve  hot  with  butter.  This  makes  two  loaves.  It  is  a 
particularly  nice  short  cake. 

Millville  Short  Cake. 


cupfuls  flour.  [der. 

teaspoonfuls  baking  pow- 


large  tablespoonf  ul  butter, 
cupful  milk. 


|    teaspoonful  salt. 

Mix  as  directed  for  "  Baking  Powder  Biscuit." 


Breakfast.  55 


When  mixed  turn  on  bread-board,  and  with  as  little 
handling  as  possible,  roll  out  into  one  thick  sheet,  shaping 
it  as  you  go,  to  fit  a  small  pie-plate.  Put  it  into  that,  and 
by  shaking,  bring  into  still  better  shape.  Hake  in  a  very 
hot  oven  ten  or  fifteen  minutes.  Serve  hot,  to  be  eaten 
with  butter. 

Makes  one  small  loaf. 

Fruit  Short  Cake. 

Mix  and  bake  any  of  the  preceding  short  cakes.  As 
soon  as  done,  split  by  pulling  apart  with  the  fingers  (on  no 
account  use  a  knife  or  it  will  be  heavy).  Butter  the  inside 
of  both  halves  while  hot.  Spread  the  under  one  thickly 
with  one  and  one  half  quarts  berries  (or  fruit  of  any  kind) 
which  have  been  standing  sugared  for  half  an  hour.  Put 
the  juice  over  the  berries.  Put  back  the  top  half  of  the 
short  cake,  and  leave  to  get  cold. 

Before  serving,  sift  powdered  sugar  over  the  top.  Some 
persons  heap  more  berries  on  top. 

Eat  cold  with  cream  and  sugar,  the  same  day  it  is 
baked. 

Strawberry  Short  Cake. 

Fruit  Short  Cake.) 


Currant  Short  Cake. 

This  refreshing  short  cake  for  breakfast  on  a  hot  morn- 
ing is  made  according  to  directions  for  "  Fruit  Short 
Cake,"  as  above. 

Raspberry  Short  Cake. 

This  is  by  many  preferred  to  Strawberry  Short  Cake. 
See  «'  Fruit  Short  Cake,"  as  above. 

Apple  Short  Cake. 

Make  a  short  cake  by  any  receipt  given  above.  Butter 
while  hot,  and  fill  with  a  stiff  apple  sauce  made  very  sweet, 
and  seasoned  while  hot  with  butter  and  nutmeg.  Serve 


56  How  to  Cook  Well. 

cold  with  sugar  and  cream.  This  is  quickly  and  easily 
made,  and  furnishes  something  nice  when  other  fruit  is 
out  of  season. 

Peach  Short  Cake. 

Peel,  slice,  and  sugar  ripe  peaches,  and  let  them  stand 
for  half  an  hour.  Then  proceed  as  with  "  Fruit  Short 
Cake." 

Canned  peaches  may  be  used. 


GRIDDLE   CAKES,  ETC. 

KEMAKKS. 

If  possible,  procure  a  soapstone  griddle.  It  needs  no 
greasing,  and  therefore  makes  no  disagreeable  smell 
through  the  house.  If  you  have  only  an  ordinary  griddle 
and  must  use  grease,  do  it  with  a  rag  tied  on  the  end  of  a 
stick,  and  put  on  as  little  as  possible  —  only  enough  to 
keep  the  cakes  from  sticking,  not  enough  to  make  them 
greasy.  Have  the  griddle  hot  before  beginning  to  fry  the 
cakes.  It  is  well  to  try  a  very  little  of  the  batter  first, 
both  to  make  sure  that  the  consistency  of  the  batter  is 
right,  and  that  the  griddle  is  of  the  right  temperature. 
Allow  a  tablespoonf  ul  of  batter  to  each  cake ;  except  Buck- 
wheat Cakes,  which  should  be  larger;  this  can  be  attained 
by  pouring  from  a  cup.  When  the  edges  of  each  cake 
look  dry,  it  is  time  to  turn  it.  Do  this  with  a  tin  spatula, 
not  a  knife.  When  done  on  the  other  side,  put  at  once  on 
a  hot  plate,  in  a  pile,  not  scattered  about,  as  that  causes 
them  to  cool.  When  the  griddle  is  emptied,  grease  again, 
and  pour  on  a  fresh  supply  of  batter.  If  the  cakes  are 
doughy  inside,  the  griddle  is  too  hot ;  if  dry  and  tough,  it 
is  not  hot  enough. 

Serve  Buckwheat  Cakes  with  maple  syrup  or  molasses  ; 
more  delicate  cakes  with  sugar,  or  sugar  and  cinnamon 


Breakfast.  57 


previously  mixed  together,  and  put  into  a  sifter,  such  as  is 
used  for  salt. 

N.  B.  If  any  batter  is  left,  after  frying  griddle  cakes, 
bake  it  at  once  in  gem-pans,  first  adding  a  little  flour.  If 
kept,  to  be  used  for  cakes  next  morning,  add  two  or  three 
eggs  to  the  batter,  otherwise  it  will  not  be  light. 

Unequalled  Buckwheat  Cakes. 

quart  buckwheat  flour. 

tablespoonfuls  wheat  flour. 

teaspoon ful  salt. 

cupfuls  yeast. 
f  1    pint  fresh  milk  (warm). 
I  4    pint  warm  water. 

Set  them  at  nine  o'clock  in  the  evening,  for  breakfast. 
Mix  well  together  the  first  four  ingredients,  in  order. 
Then  add  the  milk  and  water,  previously  mixed  together. 
Beat  all  together  very  hard.  Cover  and  leave  to  rise.  In 
the  morning  the  top  will  IHJ  covered  with  bubbles.  The 
cakes  must  be  light,  thick  and  spongy.  If  too  thick  add 
a  little  warm  water.  Do  not  have  the  griddle  too  hot, 
as,  being  thick,  they  will  not  then  cook  in  the  middle. 
Hake  them  the  size  of  a  HID  all  saucer. 

(If  sour  in  the  morning  add  half  a  teaspoonful  or  more 
soda,  dissolved  in  boiling  water.) 

N.  B.  Buckwheat  Cakes,  in  my  opinion,  should  be  set 
fresh  every  time  to  be  sure  of  their  not  being  sour.  Yet 
in  many  families  it  is  customary  to  reserve  a  cupful  of  the 
batter  every  time  to  set  the  next  with.  In  this  case  mix 
as  usual,  simply  substituting  the  batter  for  the  yeast. 

Buckwheat  Cakes  with  Water. 


•  1  quart  buckwheat  flour. 
I  taiiU'spoonfuls  corn  meal. 
1  teaspoonful  salt. 


4  tablespoon fuls  yeast. 
1  pint   tepid   water  (more   or 
less). 


3  tablespoonf  uls  molasses. 

Mix  as  early  as  six  o'clock  in  the  evening.     Use  enough 


58  How  to  Cook  Well 

water  to  make  a  thick  batter  (if  too  thin  it  will  not  rise). 
Beat  well,  and  set  to  rise  in  a  warm  place,  covered. 

In  the  morning,  if  sour  (as  it  is  almost  invariably)  stir 
in  one  teaspoonf  ul  of  soda,  dissolved  in  a  little  warm  water. 
If  it  still  smells  sour,  add  more.  The  batter  will  be  thinner 
now  than  it  was  when  first  set,  but  it  should  still  be  a 
thick  batter.  If  too  thin,  add  a  little  wheat  flour,  if  too 
thick,  add  tepid  water. 

For  a  family  of  five. 

Buck-eye  Buckwheat  Cakes. 


:2  quarts  boiling  water. 
1  cupful  corn  meal. 
1  cupful  wheat  flour. 


3  pints  buckwheat  flour. 

1  cupful  yeast  (shaken). 

2  teaspoonf  uls  salt. 


At  noon  of  the  day  before  you  wish  to  use  the  cakes, 
stir  the  corn  meal  (wet  with  a  little  cold  water)  into  the 
boiling  water  on  the  stove.  Boil  till  it  forms  a  thin 
gruel.  Let  it  cool,  but  not  become  cold  ;  then  add  the 
other  ingredients.  Beat  well,  cover,  and  set  to  rise  in  a 
warm  place. 

In  the  evening,  beat  well  again,  cover,  and  set  to  rise  in 
a  cool  place  till  morning. 

Before  breakfast,  add  one  teaspoonful  of  soda  (dissolved 
in  warm  water)  if  it  seems  sour.  If  too  thick  add  warm 
water,  but  do  not  make  a  thin  batter  of  it.  Do  not  have 
the  griddle  too  hot. 

Oatmeal  Griddle  Cakes.    (No  Eygs  or  Milk.) 


2  cups  flour. 

2  teaspoonf  uls   baking   pow- 
der. 


2  cups  cold  boiled  oatmeal. 
2  tablespoonfuls  molasses. 
2i  cups  water  (more  or  less). 


1  teaspoonful  salt. 

The  three  first  ingredients  must  be  mixed  together 
thoroughly  before  adding  anything  else.  In  putting  in 
the  water,  which  must  come  last,  be  sure  you  do  not  get 
in  too  much  (the  batter  should  be  thick).  Try  a  little  of 


Breakfast.  59 


the  batter  before  making  the  cakes.  If  too  thick,  add 
water;  if  too  thin,  add  flour.  Do  not  have  the  griddle 
too  hot.  For  a  family  of  six. 

Graham  Griddle  Cakes.    (No  Eyys  or  Milk.) 


/- 44  cups  Graham  flour. 
•j  14  cups  wheat  flour. 
1 4    teaspoon  ful  salt. 


1  tablespoon  ful  molasses. 

1  quart  tepid  water. 

4  cupful  yeast  (shaken). 


Set  to  rise  over  night.  Before  breakfast  add  half  a 
tcnspoonful  soda  (dissolved  in  a  little  warm  water). 
For  a  family  of  six. 

Bread  Griddle  Cakes. 

Pour  over  stale  pieces  of  bread  boiling  water  enough  to 
rather  more  than  cover  them.  Cover  close  and  soak 
about  one  hour.  When  soft,  drain  off  every  drop  of  wa- 
ter, squeeze  dry,  and  mash  through  a  colander.  (If  still 
very  moist,  set  in  the  heater  awhile.) 

Then  take 


3  cupfuls  soaked  crumbs. 

4  teaspoonful  salt. 
1  egg  beaten  light. 


1  cupful  milk. 

1  heaping  cupful  flour. 

4  teaspoonful  soda,  dissolved. 


Beat  well  together  and  fry.  If  you  find  you  cannot 
turn  the  cakes  without  breaking  them,  add  a  little  more 
flour.  (Another  egg  is  an  improvement.)  One  tablespoon- 
ful  molasses  may  be  added.  It  makes  the  cakes  brown 
nicely. 

Buttermilk  Griddle  Cakes. 


1  quart   buttermilk    (or   sour 
milk). 


Flour  to  make  a  medium  batter. 
2  teas  poo  nf  uls  soda,  dissolved. 


2  teaspoonfuls  salt,  nearly. 

Mix  in  order,  beat  hard,  and  do  not  put  in  the  soda  till 
just  before  frying  the  cakes.  Improved  by  the  addition 
of  one  eg;:. 

For  a  family  of  six. 


60  How  to  Cook  Well. 

Hominy  Griddle  Cakes. 

Make  like  Buttermilk  Griddle  Cakes,  with  the  addition 
of  one  cupful  cold  boiled  hominy  (finest  kind).  Use  a  little 
less  flour. 

Another  with  Eggs. 


1  pint  boiled  hominy  (fine  kind) . 

1  teaspoonf  ul  salt. 

2  or  3  eggs  beaten  light. 
2  cups  flour. 


l£  cupfuls  milk  (more  or  less). 
1    dessert  spoonful  melted  but- 
ter, 
i   teaspoonful  soda  dissolved. 


The  hominy  must  not  be  hot  when  the  eggs  are  put  in. 
Use  milk  enough  to  make  a  batter  just  stiff  enough  to 
support  a  drop.  The  butter  may  be  omitted  if  you  use 
three  eggs. 

Rice  Griddle  Cakes. 

Like  the  last  receipt,  substituting  rice  for  hominy. 
Another  without  Eggs. 


1  cupful  cold  boiled  rice. 
1  quart  sweet  or  sour  milk. 
1  teaspoonful  salt. 


i  cupful  melted  butter. 

1  cupful  flour. 

1  teaspoonful  soda  dissolved. 


Soak  the  rice  in  the  milk  a  little  while.  Mix  in  order. 
Beat  hard.  Test  the  batter  before  frying  the  cakes.  If 
they  break  add  more  flour. 

Very  delicate  and  nice. 

Slapjacks. 

Pour  over  four  cupfuls  corn  meal  sufficient  boiling 
water  to  make  it  very  damp.  Mix  well.  Add 


1  or  2  eggs  beaten  light. 

2  cupfuls  milk. 

2i  teaspoonfuls  salt. 


1  tablespoonful  molasses. 

1  cupful  flour. 

1  teaspoonful  soda,  dissolved. 


Mix  and  beat  well.  If  they  break  in  turning  add  more 
flour.  Cold  Corn  Bread  crumbs  (dried  and  rolled  fine) 
may  be  used  instead  of  the  meal,  in  which  case  use  more 
of  them,  or  put  less  milk. 


Breakfast.  61 


What  batter  is  left  over,  bake  at  once  as  Cora  Bread, 
which  can  be  steamed  for  breakfast  next  day. 
For  a  family  of  six. 


Pancakes. 


11  pint  flour. 

i  teaspoon  ful  salt. 


1  quart  milk. 

3  eggs,  beaten  very  light. 


v  \  tcaspooiif ul  baking-powder. 

Mix  the  dry  things  thoroughly  together.  Then  add  the 
milk,  stirring  it  in  till  the  batter  is  perfectly  smooth ; 
lastly,  beat  in  the  eggs.  (A  few  spoonfuls  of  freshly 
fallen  snow  make  pancakes  very  light.  It  should  be 
added  the  hist  thing  before  frying.)  Have  the  frying- 
pan  very  hot,  and  grease  it  well  with  lard.  Pour  in 
enough  batter  to  cover  the  bottom  of  the  pan.  Turn  the 
cake  when  half  done.  Sprinkle  with  sugar  and  cinnamon 
or  spread  with  jelly ;  roll  up  as  you  would  a  sheet  of 
paper  ;  and  lay  on  a  hot  plate.  Serve  when  a  plateful  is 
ready. 

Pancakes  should  not  be  allowed  to  stand  at  all  after  be- 
ing mixed,  before  they  are  fried. 

English  Pancakes. 

Like  the  last  receipt,  but  omit  the  baking  powder  and 
use  four  eggs.  Add  at  the  last  a  little  grated  nutmeg  and 
one  tablespoonful  brandy. 

Flannel  Cakes. 

1  quart  milk. 

1  teaspoonful  salt. 

3  tablcspoonf  uls  yeast. 

Flour  to  make  a  rather  thick  batter. 

Piece  butter  size  of  an  egg. 

2  eggs,  well  beaten. 

Beat  hard  together  the  first  four  ingredients  at  night,  if 
you  want  them  for  breakfast ;  early  in  the  day,  if  for  tea. 


62  How  to  Cook  Well. 

Set  them  to  rise,  covered.  When  light  (i.  e.  bubbly)  add 
the  butter  (melted)  and  the  eggs ;  and  fry  at  once  like 
other  griddle-cakes. 


Waffles. 


1  pint  sour  or  buttermilk. 

1  teaspoonf  ul  salt. 

3  teaspoonf  uls  melted  butter. 


3  eggs  (separated). 

Flour  to  make  a  thick  batter. 

1  teaspoonf  ul  soda  (dissolved). 


Beat  all  together,  adding  the  soda  just  before  cooking. 
Grease  the  waffle-iron  thoroughly.  (Or,  use  sweet  milk 
and  two  teaspoonf  uls  baking-powder  in  place  of  the  soda.) 

Risen  Waffles. 

0 

1|  quart  flour. 

1    teaspoonf  ul  salt. 

1    quart  milk. 

1  cupful  yeast. 

2  eggs  (beaten  light). 
Butter  size  of  egg  (melted). 

Set  at  night  for  breakfast,  or  early  in  the  day  for  tea. 
Beat  together  the  first  four  ingredients.  Let  them  stand 
till  light.  Then  add  the  eggs  and  butter.  Beat  hard,  and 
bake. 


Rich  Waffles. 


1  quart  milk. 

|  teaspoonf  ul  salt. 

|  cupful  butter  (melted). 

4  eggs  (beaten  light). 


f  3  teaspoonf  uls    baking  pow- 


der. 
Flour  to  make  a  thick  batter. 


Beat  all  together,  previously  mixing  the  baking-powder 
through  a  part  of  the  flour.  Then  bake. 

N.  B.  Sour  milk  may  be  used  by  substituting  for  the 
baking  powder  two  teaspoonf  uls  of  soda. 


Jireakfast.  63 


Rice  Waffles. 


li  cupfuls  boiled  rice. 
1    pint  milk,  hot. 
1    pint  milk,  cold. 


1  teaspoon ful  salt. 
4  eggs,  well-beaten. 
Flour. 


Mix  the  rice  and  hot  milk  very  smoothly  togethei  ;  then 
stir  in  the  cold  milk.  Add  the  salt  and  the  eggs,  mixing 
thoroughly.  Lastly  stir  in  gradually  enough  flour  to  make 
a  stiff  batter.  Proceed  aa  with  other  wafflea. 


LUNCHEON. 


REMARKS. 

IN  many  families  it  is  the  custom  for  the  ladies  to  have 
lunch  in  the  middle  of  the  day,  and  to  reserve  the  more 
hearty  meal  of  dinner  till  the  gentlemen  have  returned 
from  business  and  can  share  it  with  them  at  the  close  of 
the  day. 

A  home  lunch  is,  therefore,  an  informal  affair,  usually 
arranged  with  but  one  course,  everything  being  placed  on 
the  table  at  once.  The  lunch-parties  which  fashionable 
ladies  give  to  their  lady  friends  are  quite  different.  For 
these,  preparations  are  made  as  elaborate  as  suit  the  taste 
of  the  hostess. 

I  have  not  undertaken  to  arrange  this  department  of  my 
book  with  a  view  to  these  fashionable  gatherings,  but  have 
merely  made  a  collection  of  dishes  suitable  to  a  family- 
lunch  ;  at  the  same  time  trying  to  give  a  somewhat  wide 
range  to  choose  from ;  so  that  both  those  who  live  simply 
and  those  who  require  a  more  hearty  meal  will  be  suited. 

Sandwiches. 

Butter  bread  (a  day  old)  on  the  loaf.  Spread  with  a  lit- 
tle made  mustard  or  "  Salad  Dressing,"  if  you  have  any. 
Cut  the  bread  very  thin.  When  two  slices  are  ready,  lay 
them  together,  with  thin  shavings  of  ham  or  tongue  be- 
tween. With  a  sharp  knife,  cut  each  sandwich  in  half. 

Another  Way  is  to  chop  fine,  ham,  chicken,  or  tongue, 
season  it  highly,  and  spread  on  the  bread.  If  you  use 
ham,  use  a  little  of  the  fat  with  the  lean. 

64 


Luncheon.  65 


Delicious  sandwiches  and  cheaper  ones  can  be  made  by 
mincing  fine,  raw  beefsteak.  Season  only  with  pepper  and 
salt.  These  are  excellent  for  invalids. 

Rolled  Sandwiches. 

Chop  very  fine  equal  quantities  of  cold  chicken  and 
tongue.  Add  two  thirds  of  teaspoonful  of  celery  salt,  a 
pinch  of  cayenne  pepper,  and  four  tablespoonfuls  of  "May- 
onnaise  Dressing."  This  is  enough  to  season  the  breast 
of  a  large  chicken  and  as  much  tongue.  Spread  on  very 
thin  slices  of  bread  and  butter,  from  which  the  crust  has 
been  cut  off.  Roll  them  up  as  you  would  a  piece  of  paper 
and  pile  in  a  plate. 

Any  sandwiches  of  chopped  meat  can  bo  rolled,  if  the 
bread  Is  cut  sufficiently  thin  and  the  crust  trimmed  off. 

Anchovy  Toast. 

Pass  a  few  anchovies  through  a  sieve.  Mix  with  them 
a  little  melted  butter  and  red  pepper.  Spread  the  mixture 
on  both  sides  of  a  piece  of  toast.  Lay  a  "  Poached  Egg  " 
on  each  piece  of  toast  aud  serve  hot. 

Savory  Toast. 

Mince  a  cupful  of  cold  ham,  fowl,  or  veal,  and  season 
with  salt  and  pepper.  If  you  use  ham,  omit  the  salt  and 
add  a  little  mustard ;  if  fowl  or  veal,  add  celery  salt. 
Mix  one  beaten  egg  with  the  meat ;  spread  between  thin 
slices  of  bread  and  toast  slightly. 

(Oysters  may  be  parboiled,  chopped  and  mixed  with 
"Cream  Sauce,"  and  spread  when  cold  between  thin 
slices  of  bread  and  toasted  in  the  same  way.) 

Butter  the  top  of  each  and  serve  hot. 


66  How  to  Cook  Well. 


Ramakin  Toast. 


1  tablespoonful  cheese,  grated. 
1  tablespoonful  butter. 
1  egg,  yolk  only. 


\  teaspoonful  mustard. 
|  teaspoonful  red  pepper. 
A  little  salt. 


Mix  all  together ;  spread  the  mixture  thickly  on  a  sl'.ce 
of  toast,  and  brown  before  the  fire. 

Welsh.  Rarebit. 


Cheese,  the  size  of  teacup. 
1  large  cupful  of  milk. 
Butter  size  of  an  egg. 


A  pinch  of  mustard,  dry. 

A  little  red  pepper. 

2  large  crackers,  rolled  fine. 


1  egg  well  beaten. 

Cut  the  cheese  in  small,  thin  slices.  Put  it  in  the  fry- 
ing-pan with  the  milk.  Add  the  butter,  egg,  mustard  and 
spices.  Stir  in  the  crackers  gradually.  When  all  is 
thoroughly  mixed,  turn  the  mixture  out,  and  serve  in  a 
covered  dish.  Eat  with  dry  toast.  Or  serve  spread  on 

toast. 

Cheese  Fondue. 

Weight  of  2  eggs  in  cheese.        |  4  eggs  beaten  separately. 
Weight  of  2  eggs  in  butter.         I  Salt  and  pepper  to  taste. 

Grate  the  cheese.  Beat  it  thoroughly  into  the  butter 
and  yolks.  Season.  Last  stir  in  the  whites.  Bake  in  a 
quick  oven  twenty  minutes,  and  serve  immediately  on  tak- 
ing out  in  the  same  dish. 


VEGETABLES. 
Saratoga  Potatoes. 

Slice  raw  potatoes  very  thin.  Put  them  into  very  cold 
water  for  half  an  hour  or  on  the  ice  to  chill  them.  Then 
drain  and  dry  them  thoroughly  between  two  towels. 
Have  ready  a  pound  of  lard  at  the  boiling  point  in  a  deep 
kettle.  Drop  in  a  few  pieces  of  potato,  and  keep  them 
separated  from  each  other,  as  well  as  you  can,  while  they 


Luncheon.  67 


fry.  When  delicately  browned  take  them  out  with  a 
skimmer,  and  drain  on  a  sieve,  at  the  same  time  sprink- 
ling them  with  salt. 

The  browning  will  be  hastened  if  the  potatoes  are  taken 
from  the  kettle  when  partly  cooked  and  exposed  to  the 
air  for  an  instant,  before  you  finish  frying  them.  Two  or 
three  large  potatoes  will  make  a  dishful.  Serve  cold  or 
hot.  A  pretty  way  to  serve  them  is  to  spread  them  over 
a  platter,  and  lay  chicken  or  veal  croquettes  at  intervals, 
with  sprigs  of  parsley  around  each  croquette. 

Maitre  d'Hotel  Potato. 


f  Cold  boiled  potatoes. 

•I  4  cupful  milk. 

(  3  table-spoonfuls  butter. 


Pepper  and  salt. 
Chop|>ed  parsley. 
4  lemon  (juice  only). 


Put  the  milk  and  butter  into  a  sauce-pan  already  hot, 
with  the  potatoes,  sliced  rather  thick.  After  a  moment, 
add  the  seasoning  and  parsley.  Heat  all  together  quickly, 
stirring  constantly.  As  you  are  about  to  dish  it,  stir  in 
quickly  the  lemon  juice.  Serve  in  a  covered  dish. 

Potatoes  with  Giblets. 


Cold  boiled  potatoes. 
1  cupful  milk. 

1  cupful    broth  from   boiled 
chicken. 


Giblets  from  2  chickens. 
1  tabk-spoonful  tlotir. 
1  tablcspoonful  butter. 
Salt  and  pepper. 


Cut  the  potatoes  into  pieces  the  size  and  shape  of  small 
dice,  while  the  milk  and  chicken-broth  are  heating  on  the 
stove.  When  they  begin  to  boil  add  the  giblets  (chopped 
fine).  If  raw  let  them  stew  for  ten  minutes;  if  cooked, 
less  time  will  do.  Thicken,  when  done,  with  the  flour 
(previously  wet  with  cold  water),  and  add  butter  and  sea- 
soning. Put  in  the  potatoes,  and  let  them  get  thoroughly 
hot,  taking  care  not  to  break  them  by  too  much  stirring. 

If  you  have  no  broth,  "Giblet  Gravy  "  can  be  substituted 
for  that  and  the  raw  giblets. 


68  How  to  Cook  Well. 

German  Potatoes. 

Choose  large  smooth  potatoes,  and  bake  them.  When 
all  but  done,  scoop  out  the  inside  from  a  small  hole  at 
the  top.  Season  and  mash  the  potato,  and  mix  with  it 
some  sausage  meat  (cooked).  Put  back  in  the  skins,  and 
replace  in  the  oven  till  very  hot  and  tender. 

Kentucky  or  Escaloped  Potatoes. 

Cut  into  thin  slices  either  cold  boiled,  or  raw  potatoes. 

Butter  a  baking-dish,  and  put  in  the  potatoes  in  layers, 
with  salt,  pepper,  and  bits  of  butter.  Moisten  with  milk 
or  cream  enough  to  cover  the  potatoes.  Bake  in  a  moder- 
ate oven  a  full  hour  if  the  potatoes  are  raw,  less  time  in 
a  quick  oven  if  already  boiled. 

For  those  who  like  onion  it  gives  a  pleasant  flavor  to 
run  the  knife  through  a  raw  onion  several  times  while  slic- 
ing the  potatoes. 

Fried  Tomatoes  (No.  2). 

Cut  raw  tomatoes  into  thick  slices,  leaving  the  skin  on. 
Lay  them  on  a  platter,  and  dredge  thickly  with  flour. 
Lay  them,  then,  with  the  floured  side  down,  in  a  hot  fry- 
ing-pan, containing  a  large  lump  of  butter,  lard,  or  beef- 
dripping,  boiling  hot.  Fry  slowly  till  brown.  Dredge 
the  upper  side  with  flour.  Turn,  and  brown  the  other 
side.  Sprinkle  the  upper  side  now,  with  pepper  and  salt. 
When  tender  and  browned,  lay  the  slices  of  tomato  on  a 
clean  hot  platter.  Add  cream  or  milk  to  the  grease  in 
the  pan,  and  dredge  in  flour.  Let  it  come  to  a  boil.  Pour 
over  the  tomatoes  and  serve  hot. 

Devilled  Tomatoes. 


1  hard-boiled  egg,  yolk  only. 

2  tablespoonfuls  melted  butter. 
1  teaspoonful  sugar. 

4  teaspoonful  salt. 


|    teaspoonful  dry  mustard. 
l£  tablespoonfuls  vinegar. 
1    raw  egg  (beaten  light). 
1    pint  tomatoes. 


A  little  pepper. 

Rub  the  yolk  of  the  boiled  egg  till  fine,  like  powder. 


Luncheon.  69 


Mix  in  the  butter,  sugar,  salt,  pepper  and  mustard.  Be 
sure  these  are  well  mingled.  Then  add  the  vinegar.  Set 
on  the  stove,  within  a  pan  of  boiling  water.  Heat  almost 
to  a  boil.  Add  the  beaten  egg,  stirring  quickly,  so  as  not 
to  curdle.  Set  on  the  back  part  of  the  stove  to  keep  hot, 
while  you  slice  the  tomatoes  (thick)  and  broil  them  over 
hot  coals. 

Lay  the  tomatoes  in  a  platter  and  pour  the  hot  sauco 
over. 

Baked  Tomatoes. 

Butter  a  deep  dish.  Skin  the  tomatoes  (or  not),  lay 
them  in  whole.  Sprinkle  over  them  salt  and  fine  crumbs 
of  bread  or  cracker.  Put  small  bits  of  butter  plentifully 
over  the  top  and  between  the  tomatoes.  Bake  nearly 
three  quarters  of  an  hour.  If  they  look  too  dry  on  top 
before  they  are  done,  dip  a  very  little  boiling  water  over 
the  tops,  and  lay  on  more  butter. 

Serve  in  the  same  dish.    (Easily  cooked,  and  excellent.) 

Stuffed  Baked  Tomatoes. 

Choose  large,  firm  tomatoes,  of  a  good  round  shape. 
Cut  out  a  round  place  in  the  top.  With  a  small  sharp 
knife,  take  out  all  the  inside,  leaving  enough  around  the 
inner  side  of  the  skin  to  keep  the  shape. 

Chop  what  you  have  taken  out,  and  mix  with  it  stale 
bread-crumbs,  salt,  pepper,  a  little  melted  butter,  and  a 
very  little  finely  minced  onion  or  green  corn.  Mix  well 
together,  and  with  a  teaspoon  fill  the  tomatoes  with  the 
mixture. 

Put  them  in  a  deep  dish,  thickly  buttered.  Bake  in  a 
slow  oven  nearly  three  quarters  of  an  hour.  When  half- 
done  lay  bits  of  butter  on  top  of  each  tomato. 

Serve  in  the  same  dish. 


70  How  to  Cook  Well. 

Stuffed  Tomatoes. 
(A  Turkish  Dish.} 

Scoop  out  the  inside  of  tomatoes,  as  above.  Chop  fine, 
and  mix  with  part  of  it  a  little  rare  beef,  minced  fine  and 
seasoned  highly  with  cloves  and  marjoram,  pepper  and 
salt.  Add  one  third  as  much  raw  rice,  well  washed  and 
soaked.  Fill  the  tomatoes,  and  lay  them  in  the  bottom 
of  a  large  round  skillet.  Cover,  and  stew  very  slowly  till 
tender  (about  three  quarters  of  an  hour)  without  adding 
water. 

Corn  Pudding. 


12  ears  of  corn,  grated. 

1    pint  milk. 

1    teaspoonf  ul  salt. 


1  teaspoonf  ul  melted  butter. 

2  tablespoonf  uls  pounded  crack- 

er or  flour. 


2  or  3  eggs. 

Mix  all  together  (adding  a  dredging  more  of  flour  if 
the  corn  is  very  young).  Put  in  a  buttered  pudding  dish 
and  bake  in  a  moderate  hot  oven  about  one  hour,  covered 
until  the  last  ten  minutes.  Then  brown  quickly.  (Old 
corn  may  be  used  for  this.)  Serve  as  a  vegetable. 

Baked  Hominy. 

Large.  Butter  a  pudding-dish.  Fill  it  with  boiled 
hominy,  with  bits  of  butter  at  intervals.  Pour  over  all  a 
little  milk  and  bake  in  a  hot  oven  fifteen  minutes. 

Fine.  Same  as  above,  but  beat  into  the  hominy  two 
or  three  yolks  of  eggs ;  the  more  there  are  the  better  the 
dish  will  be. 

Baked  Bice. 


1  pint  boiled  rice. 

1  pint  milk,  very  hot. 

i  tablespoonf  ul  melted  butter. 


|  teaspoonful  salt. 

3  eggs,  beaten  separately. 

4  cupful  flour. 


Pour  the  milk  over  the  rice.     When  cool  beat  in  the 
other  ingredients.     Beat   all  thoroughly,  taking  care  to 


Luncheon.  71 


leave  no  lumps  of  rice.  Pour  into  a  buttered  pudding 
dish,  and  bake  in  a  hot  oven  about  half  an  hour.  Serve 
at  once  as  a  vegetable. 

To  Vary  it,  omit  eggs,  and  add  a  little  grated  cheese 
arid  red  pepper.  Put  bits  of  butter  over  the  top  and 
bake,  covered  at  first. 

Baked  Macaroni. 

Put  boiled  macaroni  (hot  or  cold)  into  a  buttered  pud- 
ding-dish in  layers  with  bits  of  butter  and  jdenty  of  thickly 
grated  cheese.  Fill  the  dish  more  than  half  full  of  milk, 
and  put  a  layer  of  fine,  grated  bread-crumbs  on  top.  Cover 
this  with  bits  of  butter.  Bake  in  a  very  quick  oven  about 
ten  minutes,  till  nicely  browned  on  top. 

Macaroni  with  Tomato  Sauce. 

Butter  a  deep,  large  dish.  Put  a  layer  of  macaroni 
(boiled)  in  it,  then  a  layer  of  "Tomato  Sauce,"  etc.,  till 
the  dish  is  full.  Have  sauce  on  top.  Brown  in  a  very 
hot  oven  for  five  minutes.  What  is  left,  use  for  soup. 

Stuffed  Egg-plant. 

1  large  purple  egg-plant. 
f  1  cupful  milk 
\  1  cupful  breadcrumbs. 
I  Pepper  and  salt. 

Cut  the  top  off  the  egg-plant.  Scrape  or  cutout  all  the 
inside,  and  boil  this  till  thoroughly  done  in  cold  water. 
Mix  into  it  while  hot  the  milk,  bread-crumbs,  pepper  and 
salt.  Fill  the  shell  with  the  stuffing,  and  bake  a  quarter 
of  an  hour  in  a  very  hot  oven,  basting  it  once  or  twice 
with  butter. 

The  stuffing  may  be  made  richer  by  adding  a  little 
minced  salt  pork,  onion,  and  parsley.  Use  what  is  left 
for  "  An  Appetizing  Breakfast  Dish." 


72  How  to  Cook  Well. 

Cold  Slaw  or  Cabbage  Salad. 

Crisp  a  firm  head  of  cabbage  by  laying  it  in  cold  water 
for  half  an  hour.  Then  shave  it  fine,  and  pour  over  it  vine- 
gar with  pepper  and  salt,  or  the  following  dressing  when 
cold. 


f  Butter  size  of  a  walnut. 

-I  i  teaspoonful  mustard  (dry). 

1 1  tablespoonf  ul  flour. 


1  egg  yolk  only. 

2  tablespoonfuls  cream. 
A  little  salt  and  pepper. 


2  tablespoonfuls  vinegar. 

Rub  butter,  mustard  and  flour  together,  and  add  vine- 
gar. Boil  a  minute.  Then  pour  it  on  the  beaten  egg, 
add  cream,  and  salt  and  pepper.  Return  to  the  fire  (set 
in  a  pan  of  hot  water)  and  stir  a  moment.  Set  away  at 
once  to  get  cold. 

Serve  the  Cold  Slaw  cold. 

Hot  Slaw. 


1  cupful  of  milk. 
A  little  flour. 
J  cupful  vinegar. 


i  teaspoonful  mustard,  dry. 
A  teaspoonful  of  butter,  soft. 
1  egg,  beaten  light. 


Mix  the  flour  smooth  in  the  milk  till  you  have  put  in 
enough  to  make  it  the  consistency  of  cream.  Add  the 
other  ingredients  and  cook  as  in  "  Cold  Slaw."  When  it 
has  boiled  up  once  pour  it  while  hot  over  cabbage,  previ- 
ously shredded.  Keep  in  a  pan  of  hot  water  a  few  minutes, 
then  serve.  This  is  particularly  nice. 


MISCELLANEOUS  DISHES. 
Lambs'  Tongues  with  Sauce  Piquante. 

Parboil  fresh  tongues  in  salted  water.  Remove  the 
skin.  Dredge  with  salt,  pepper,  and  flour.  Put  in  a 
sauce-pan,  and  half  cover  with  water  or  stock.  Add  a 
small  onion,  chopped  fine,  and  one  teaspoonful  of  herbs 
(any  kind  you  like).  Stew  till  tender  —  about  two  hours. 
Serve  on  a  platter,  with  "  Sauce  Piquante  "  poured  over 
them. 


Luncfieon.  78 


Pickled  Lambs'  Tongues. 

Boil  the  tongues  till  tender.  Skin  them,  but  do  not  cut 
off  the  roots.  Drop  them  into  cold  vinegar  with  pepper 
and  a  few  whole  cloves,  also  a  little  allspice.  Let  them 
lie  in  this  at  least  twelve  hours  before  serving. 

Slice  the  tongues  if  you  prefer. 

Calf's  or  Beefs  Heart. 

Do  not  soak,  but  wash  it  thoroughly.  Then  sprinkle 
with  pepper  and  salt.  Fill  it  with  a  stuffing.  Butter  a 
paper  and  tie  over  the  top,  to  keep  in  the  stuffing.  Bake 
in  a  very  slow  oven,  nearly  two  hours,  having  poured  one 
cupful  of  boiling  water  in  the  bottom  of  the  pan.  Baste 
it  about  once  in  ten  minutes.  When  tender,  take  off  the 
paper  and  lay  the  heart  on  a  dish.  Set  the  pan  on  top  of 
the  stove  and  make  a  gravy  to  pour  over  it.  Add  minced 
onion  to  the  gravy,  if  you  like,  or  "Tomato  Catsup." 
An  agreeable  addition  is  to  lay  "Baked  Tomatoes" 
around  the  dish. 

Dolmathes. 
(A  Turkish  Dish.) 

Rare  roast  beef,  or  any  cold  meat. 

Salt. 

Pepper. 

Ground  cinnamon. 

Ground  cloves. 

Rice,  raw  and  well  washed. 

Tender  grape-leaves. 

Mince  the  meat  and  season  as  above.  Mix  it  well  with 
the  rice,  in  proportion  one  third  meat  to  two  thirds  rice. 
Scald  the  grape  leaves,  and  wrap  a  little  of  the  mixture  in 
each,  to  about  the  size  of  half  an  egg.  Pin  with  a  locust, 
or  other  thorn,  if  to  be  had.  If  not,  tie  with  a  thread, 
and  lay  them  in  a  skillet.  Cover  well  with  boiling  water, 
and  simmer  one  hour.  Dish  carefully. 


74  How  to  Cook   Well. 


Sauce  for  Dolmathes. 


A  little  flour. 

Liquor  from  the  skillet. 


2  eggs  well  beaten. 

1  or  2  lemons,  juice  only. 


Mix  the  flour  smooth  with  a  little  cold  water,  and  stir 
into  the  boiling  liquor.  Then  put  in  the  eggs,  stirring 
without  ceasing  a  moment,  until  cooked  and  smooth.  Add 
the  juice  of  one  or  two  lemons,  according  to  the  quantity, 
for  it  must  be  quite  acid,  and  pour  over  the  dish. 

Dolmathes  (varied). 

Make  as  above,  but  use  narrow  squashes  in  place  of 
grape-leaves.  Cut  off  one  end  of  the  squash,  and  remove 
part  of  the  centre.  This  is  even  nicer  than  the  grape- 
leaves,  as  they  are  in  this  country  usually  too  tough  to  eat ; 
still,  they  give  a  fine  flavor.  In  Turkey  a  large,  tender 
sorrel-leaf  was  often  used. 

Frogs. 

Use  only  the  hind-quarters.  Scald  them  in  boiling 
water;  then  rub  them  with  lemon  juice  and  boil  three 
minutes.  Wipe  them  ;  then  "egg  and  crumb"  them,  and 
fry  till  brown,  in  hot  lard  and  butter  mixed. 

Mousaka. 
(A  Turkish  Dish). 

1  egg-plant. 

Cold  meat  (beef  preferred). 

Salt  and  pepper. 

Cinnamon  and  cloves. 

1  small  onion,  minced 
(may  be  omitted). 

1  egg,  beaten  light. 

6  tomatoes. 

Gravy. 

Slice  the  egg-plant  without  peeling,  sprinkle  with  salt, 
and  pile  one  slice  on  another.  Let  them  stand  one  hour 
to  take  out  the  bitter. 


Luncheon.  75 


Then  fry  brown  to  give  flavor  (no  matter  whether  eooked 
through). 

Chop  the  meat  fine  (it  should  be  rare),  and  season  it 
highly.  Add  the  onion  and  egg. 

Peel  and  slice  the  tomatoes.  Fill  a  buttered  pudding- 
dish  with  layers  of  meat,  tomatoes,  and  egg-plant,  the  hist 
layer  on  top  being  of  meat.  Add  all  the  cold  gravy  you 
can  get  in.  If  you  have  not  enough  to  fill  the  dish,  put 
in  water.  Then  bake,  covered,  two  hours,  slowly  at  first ; 
then  uncover  and  brown  quickly. 

Egg-plant  left  from  a  former  dinner  may  be  used  for 
this. 

(A  rich  and  delicious  dish). 

Imitation  Paid  de  Foie  Gras. 

Wash  and  clean  a  calf  s  liver.  Let  it  lie  in  salt  and 
water  for  fifteen  minutes.  Boil  till  tender.  Beat  it 
through  a  coarse  wire  sieve.  Add  one  tablespoon ful 
melted  butter.  Season  with  a  little  thyme,  marjoram, 
salt  and  pepper.  Pack  tight  in  pots.  Cover  with  lard, 
and  keep  in  a  cool  place.  It  will  keep  for  several  days. 

To  really  imitate  a  Pate"  de  Foie  Gras,  this  should  have 
bits  of  tongue  mixed  through  it,  but  it  is  just'  as  good 
without. 

Devilled  Ham  or  Chicken. 


f  Cold  boiled  ham. 

«  Dry  mustard. 

v  Cayenne  and  black  pepper. 


Butter  size  of  an  egg. 
1  cupful  milk  or  cream. 
1  tablcspoonful  flour. 


Chop  the  ham  very  fine,  and  season  with  a  little  mustard 
and  pepper.  While  doing  this,  have  the  frying-pan  on 
the  fire  to  get  hot.  When  ready  put  the  butter  in  the 
pan.  When  hot,  put  in  the  ham.  Add  the  milk,  and  let 
it  cook  one  or  two  minutes,  stirring  all  the  time.  Then 
stir  in  the  flour,  previously  rubbed  to  a  paste  in  a  very 
little  milk.  When  it  thickens,  remove  from  the  fire. 

This  will  keep  for  several  days  in  a  cold  place. 


76 


How  to  CooJc  Well. 


Mutton   a  la  Venison, 


4  slices  cold  roast  mutton. 

1  cupful  cold  mutton-gravy. 

2  tablespoonfuls  currant  jelly. 
1  teaspoonf  ul  made  mustard. 


Pepper  and  salt. 
2  tablespoonfuls  Madeira  or  cur- 
rant wine. 


Cut  the  slices  of  mutton  pretty  thick.  Put  them  in  a 
frying-pan,  already  heated.  Pour  over  them  the  gravy. 
When  smoking  hot,  add  the  jelly.  Stir  till  melted.  Then 
put  in  the  other  things,  adding  the  wine  at  the  last  min- 
ute before  serving. 

This  makes  a  good  imitation  of  venison,  if  not  allowed 
to  stand  after  it  is  cooked. 


Casserole  Bice  and  Meat; 

(With  Tomato  Sauce.) 

'  3  cupf  uls  hot  boiled  rice, 
i  pound  cold  meat  (chopped  fine). 
1  teaspoonf  ul  onion  (chopped  fine}. 
1  teaspoonf  ul  parsley  (chopped  fine). 
1  saltspoonf  ul  thyme. 
1  saltspoonf  ul  marjoram. 
1  saltspoonf  ul  celery  salt. 

1  saltspoonf  ul  pepper. 
A  little  salt. 

2  tablespoonfuls  fine  crumbs. 
A  little  hot  water  or  stock. 


Butter  a  small  mould.  Line  the  sides  and  bottom  half 
an  inch  deep  with  the  soft  rice  reserving  a  little.  Have 
ready  the  meat,  well  mixed  with  the  spices.  To  this  add 
the  crumbs  (bread  or  cracker),  previously  moistened  suffi- 
ciently to  bind  it.  Stir  all  well  together,  and  then  pack 
closely  in  the  mould.  Cover  the  meat  with  the  rest  of 
the  rice,  and  steam  three  quarters  of  an  hour. 

Invert  on  a  hot  dish,  and  pour  around  it  "Tomato 
Sauce." 


Luncheon.  77 


Wild  Birds,  Rechauffee. 

Cut  meat  off  of  wild  birds  of  any  kind,  left  from  dinner, 
scraping  the  bones  well ;  mince  tine. 

Put  the  bones  in  a  sauce-pan  with  enough  cold  water  to 
cover  them.  Cover,  and  boil  fast,  ten  minutes.  Strain, 
and  return  to  the  sauce-pan,  with  the  meat,  a  few  bits  of 
butter,  the  juice  of  a  lemon,  a  little  pepper  and  salt, 
and  one  third  cupful  of  port  wine,  if  you  have  it.  Simmer 
gently  a  few  minutes,  keeping  the  sauce-pan  covered. 
When  it  boils  up  well,  stir  in  a  tcaspoonf  ul  of  browned  flour, 
rubbed  to  a  paste  in  cold  water. 

Serve  at  once  on  a  platter  lined  with  slices  of  buttered 
toast. 

To  increase  the  quantity,  and  yet  have  an  appetizing 
dish,  add  to  the  meat  the  remains  of  roast  duck,  or  even 
chicken  and  turkey.  This  can  easily  bo  done  in  winter, 
when  meat  can  be  saved  from  day  to  day. 

Chicken  and  Corn  Pudding. 


2  stewed  chickens. 

1  quart  grated  green  corn. 

3  eggs  (yolks  only). 
A  little  salt 


A  little  cayenne  pepper. 
2  tablespooiif  uls  melted  butter. 
1  cupful  strained  tomato  juice. 
A  little  chicken  broth  or  gravy. 


While  the  chickens  are  stewing,  prepare  the  corn,  and 
mix  all  the  other  things  with  it,  except  the  chicken-broth. 

Line  a  buttered  baking-dish  with  part  of  the  mixture. 
Joint  the  chickens,  and  put  them  in  with  a  little  broth  or 
gravy,  then  cover  them  with  what  remains  of  the  corn 
batter.  Bake  in  a  moderate  oven  until  well  done. 

The  remains  of  any  cold  chicken  may  be  used  for  this. 

Chicken  Baked  in  Rice. 

Cut  a  chicken  into  joints  as  for  fricassee.  Season  -with 
pepper  and  salt.  Lay  in  a  deep  dish  lined  with  slices  of 
ham  or  bacon.  Add  one  pint  veal  gravy ;  one  onion  finely 


78  How  to  Cook  WeU. 

minced,  and  mixed  through  it.  Fill  up  the  dish  with 
"  Boiled  Rice  "  piled  high  as  the  dish  will  hold.  Cover 
with  a  paste  of  flour  and  water.  Bake  one  hour.  Before 
serving,  remove  the  paste. 

A  Tempting  Dish  for  Luncheon. 

Shred  cold  chicken  (cooked  in  any  way)  into  mouthfuls, 
and  mince  the  liver.  Cut  nearly  an  equal  amount  of  celery 
into  short  pieces ;  barely  cover  them  with  water,  and  stew 
till  tender.  Then  add  the  chicken,  with  pepper  and  salt. 
When  it  boils  add  bits  of  butter,  thickly  rolled  in  flour, 
and  one  half  cupful  of  milk  into  which  flour  has  been  stirred 
to  make  it  the  consistency  of  cream. 

Boil  till  it  thickens  well.     Served  covered. 


PRESSED  MEATS. 
Beef  Loaf. 


1  pound  raw  beef    (from    the 

round). 

1  egg  beaten  light. 
4  tablespoonfuls     powdered 

crackers. 


l\  teaspoonfuls  salt. 

A  little  pepper. 

1  dessert   spoonful    summer 

savory. 
1  dessert  spoonful  thyme. 


Chop  the  meat  fine.  Mix  all  well  together.  Do  not 
add  water,  though  it  may  seem  dry,  for  the  juices  of  the 
meat  will  provide  moistening  enough.  Butter  a  small 
deep  pan.  Press  the  meat  down  hard  in  it.  Cover  the 
top  with  melted  butter,  and  bake  in  a  moderate  oven 
about  an  hour. 

When  cold,  turn  out  on  a  platter,  and  cut  into  thin 
slices  at  the  table.  For  a  family  of  six. 

N".  B.  If  you  have  no  pan  small  enough  for  it,  shape 
it  with  floured  hands  into  a  round  loaf.  Put  on  a  greased 
pie-plate  and  bake.  But  it  will  Hot  slice  quite  so  nicely 
as  if  treated  the  other  way. 


Luncheon.  79 


Spiced  Beef. 

Buy  a  shin  of  beef.  Have  the  bone  well  cracked  and 
the  shin  cut  in  two.  Save  that  with  the  least  meat  on  it 
for  soup.  Put  on  the  other  half  to  boil  in  four  quarts  of 
cold  water  with  one  tablespoon ful  of  salt.  Keep  it  covered  ; 
when  it  beyins  to  boil,  skim  it.  Let  it  boil  slowly  nearly 
all  day,  i.  e.  till  the  meat  separates  from  the  bone,  and  is 
done  to  shreds,  and  the  liquor  has  nearly  boiled  away. 
If  there  is  danger  of  the  meat  burning  while  boiling,  add 
a  little  boiling  water —  not  otherwise. 

When  done,  take  the  meat  out  in  a  pan.  Remove  all 
bone  and  gristle.  Chop  it  coarse.  Season  with  pepper, 
allspice,  sweet  marjoram  and  a  quarter  of  a  teaspoonful  of 
cloves.  Put  it  back  in  the  pot.  Let  it  simmer  half  an 
hour.  Stir  it  up  well,  but  do  not  add  more  water.  Put 
it  in  a  deep  bowl  or  pretty  mould,  previously  wet,  and 
press  it  down  hard.  Set  in  a  cold  place.  When  cold  turn 
out,  and  cut  in  slices. 

Pressed  Corned  Beef. 

Boil  the  corned  beef  slowly  (or  else  it  will  be  tough)  in 
cold  water,  more  than  enough  to  cover  it.  Let  it  boil  fur 
several  hours  covered.  Fill  it  up  occasionally  with  boil- 
ing water,  keeping  the  beef  always  covered  with  water. 
When  the  bone  slips  from  the  meat,  it  is  done ;  be  sure 
not  to  take  it  up  till  then,  or  till  it  can  be  easily  pierced 
with  a  fork.  Put  the  meat  into  a  deep  pan,  tearing  up 
the  lean,  and  mixing  the  fat  through  it  in  such  a  way  as 
to  give  it  a  marbled  look  when  cut.  Heap  the  dish.  Mois- 
ten it  a  little  with  the  water  in  which  it  was  boiled.  Put 
a  tin  cover  on  top,  in  such  a  way  as  to  press  the  meat,  set 
two  flat-irons  on  that,  and  leave  it  to  harden  over  night. 
When  cold  turn  out,  and  serve  with  mustard  for  a  relish. 

(The  brisket  is  a  good  piece  to  cook  in  this  way.) 

If  not  too  salt,  the  liquor  left  in  the  pot  will  make  good 
soup,  with  the  addition  of  tomatoes  and  spice. 


80  How  to  Cook  Well. 

Head  Cheese. 

Wash  and  scrape  four  hogs'  heads,  and  cut  off  the  end 
of  the  snouts.  Scrape  and  clean  the  skins  which  have 
come  off  the  fat  of  the  backbones  and  chines.  Use  the  feet 
also  if  you  like.  Put  all  these  into  a  large  pot  of  cold 
water,  and  boil  them  till  so  tender  that  the  bones  can  be 
easily  slipped  out  from  the  meat.  Chop  the  meat,  and 
season  it  with  salt,  pepper,  and  spices  to  your  taste ;  sage, 
mace,  cinnamon  and  nutmeg  are  best.  When  well  mixed, 
tie  the  meat  up  securely  in  a  clean,  strong  cloth.  Put  it 
into  a  tray,  with  a  heavy  weight  upon  it,  so  as  to  flatten 
it  into  a  good  shape.  Leave  it  till  the  next  day.  Then 
slice  thin  for  breakfast  or  luncheon.  Serve  vinegar  with  it. 

Veal  and  Ham  Loaf. 

Chop  equal  quantities  of  cold  boiled  ham  and  cold  veal 
fine  and  separately.  Boil  six  eggs  hard,  and  chop  them 
also.  Butter  a  pudding-dish.  Put  in  it  first  a  layer  of 
veal,  sprinkle  pepper  over  it,  and  moisten  it  with  water  or 
a  little  Worcestershire  Sauce.  Then  put  a  layer  of 
ham,  and  then  of  eggs,  with  pepper  and  salt  over  them. 
Keep  on  in  this  way  till  the  dish  is  full.  If  the  ham  has 
some  fat  with  it  you  will  not  need  to  add  butter ;  but  if 
not,  put  a  few  lumps  of  butter  on  the  top.  Cover  the 
dish  and  bake  slowly  for  four  hours.  Then  set  in  a  cool 
place,  with  a  heavy  weight  upon  it. 

Next  day,  turn  it  out,  and  cut  in  thin  slices  at  the  table. 
Serve  olives  with  it. 

Jellied  Veal. 

Wash  a  knuckle  of  veal,  and  cut  it  into  three  pieces, 
the  bones  being  well  cracked.  Boil  slowly  in  cold  water 
till  the  bones  are  ready  to  slip  out.  Take  the  meat  from 
the  liquor,  remove  all  the  bones,  and  chop  the  meat  very 
fine.  Season  with  salt,  pepper,  a  little  mace  and  thyme, 


Luncheon.  81 


or  sage.  Add  two  shallots  chopped  as  fine  as  possible. 
Put  all  back  into  the  liquor  and  boil  until  it  is  almost  dry, 
and  can  be  stirred  with  difficulty.  Turn  into  a  mould  till 
next  day ;  then  turn  out  on  a  platter,  and  garnish  with 
parsley,  or  slices  of  pickled  beets. 

The  juice  of  a  lemon  stirred  in  just  before  taking  it  from 
the  fire  is  an  improvement. 

A  more  Economical  Way  is,  to  take  the  veal  from  the 
liquor  when  that  is  reduced  one  half  (saving  it  for  stock 
for  soup).  Add  bread  or  cracker-crumbs  (nearly  half  the 
quantity  you  have  of  veal)  and  one  or  two  chopj>ed  hard- 
boiled  eggs  (also  a  little  cold  rice,  if  you  like).  Season 
to  taste,  with  herbs,  and  mix  well.  Moisten  with  the 
stock,  and  pack  down  hard  in  a  wet  mould.  This  is  very 
good. 

Veal  Loaf. 

(For  Twenty  Persons.) 


4  pounds  raw  veal  steak. 

1  slice  salt  pork. 

3  pounded  Boston  crackers. 

2  eggs  (beaten  slightly). 


1  tablespoonful  sage  (or  1  nut- 
meg). 

1  tablespoonful  pepper. 
1  tablespoonful  salt. 


Butter  size  of  egg  (melted). 

Chop  the  steak  and  pork  very  fine.  Add  the  other 
things,  and  mix  all  well  together.  Butter  a  deep  square 
pan.  Pack  the  mixture  down  hard  into  it.  Put  bits 
of  butter  over  the  top.  Grate  over  that  one  piece  of 
stale  bread.  Bake  two  hours  in  a  slow  oven,  basting 
often  with  water.  When  cold  turn  out,  and  cut  in  thin 
slices. 

This  is  nice  for  picnics,  cold  collations,  etc.  If  served 
already  sliced,  a  pretty  garnish  for  the  platter  is  "Red 
Cabbage  Pickle,"  in  little  heaps. 

Pressed  Chicken. 

A  pair  of  old  fowls  may  be  utilized  in  this  way.  Cut 
them  up,  after  cleaning  and  washing,  and  put  into  a  deep 


82  How  to  Cook  Well 

kettle  with  four  quarts  of  cold  water.  Cover  tightly  so 
as  to  keep  in  the  steam.  Boil  slowly  till  the  meat  sepa- 
rates from  the  bones  and  the  liquor  is  nearly  boiled  away. 
Take  it  out,  put  into  a  pan,  and  discard  all  the  bones, 
gristle  and  skin.  Chop  coarse ;  season  with  pepper,  salt, 
butter  and  a  little  mace.  Put  it  into  a  wet  mould.  Pour 
over  it  the  hot  liquor  left  in  the  pot,  and  press  it  down 
hard.  It  will  jelly  when  cold. 

Another  Way  is,  to  take  the  chicken  from  the  pot 
when  there  is  still  about  one  pint  of  liquor  left.  After 
seasoning  it,  press  it  like  "  Pressed  Corned  Beef."  Sea- 
son the  hot  liquor,  and  pour  it  into  wet  egg-cups.  When 
the  chicken  is  turned  out  in  form,  surround  it  by  the  little 
mounds  of  chicken-jelly,  and  help  one  to  each  person. 

This  chicken  jelly  is  very  nourishing  as  well  as  appe- 
tizing to  invalids. 

A  pretty  way  to  serve  the  chicken  is  to  decorate  the 
bottom  and  sides  of  the  mould  with  slices  of  hard-boiled 
eggs;  also  thin  slices  of  tongue  or  ham  cut  into  fancy 
shapes.  Then  pack  in  the  meat,  and  set  a  weight  upon 
it.  When  ready  to  serve  dip  the  mould  in  warm  water 
and  turn  out  carefully. 


CROQUETTES,  MEAT  BALLS,  etc. 

REMARKS. 

IF  these  are  made  of  meat,  it  should  be  previously 
cooked.  In  boiling  chickens  (or  other  meat)  for  cro- 
quettes, save  the  water  used  for  cooking  them,  to  make 
soup.  Fairly  good  croquettes  can  be  made  from  the  meat 
on  a  soup-bone,  provided  it  be  not  boiled  till  all  the  good- 
ness is  extracted. 

Croquettes  are  boiled  in  deep  lard,  like  fritters,  but  the 
lard  need  not  be  as  deep.  If  you  lay  them  in  a  wire 


Luncheon.  83 


basket  to  cook  they  arc  much  more  easily  managed.  It 
takes  about  ten  minutes  to  brown  them  well.  When  done, 
lay  them  for  a  moment  on  soft,  thick  paper  to  absorb  any 
grease.  The  great  beauty  of  croquettes  lies  in  this  —  to 
have  them  crisp  and  brown,  yet  not  greasy.  They  will  bo 
right  if  the  directions  for  "Boiling  in  Lard"  are  carefully 
attended  to.  Serve  hot  or  cold. 

Croquettes  may  be  made  the  day  before  intended  for 
use.  This  is  often  convenient,  and  besides  it  prevents  the 
smell  of  grease  through  the  house,  which  is  objectionable 
at  all  times,  but  especially  at  meal  times.  When  wanted 
for  serving,  heat  the  croquettes  in  a  very  hot  oven,  having 
laid  them  on  a  thick,  soft  paper  on  a  pan.  It  is,  in  my 
opinion,  a  real  improvement  to  treat  them  thus. 

All  of  these  croquette  mixtures  may  be  fried,  as  well  as 
boiled  in  deep  lard.  Made  into  flat  cakes,  and  browned 
nicely  on  both  sides,  they  are  called  "Meat  Balls,  Rice 
Balls  "  etc. 

Either  as  Croquettes  or  under  the  latter  name  they  form 
pleasing  side-dishes  at  any  meal. 

A  French  Receipt  for  Croquettes. 

Cold  turkey,  veal,  or  chicken. 

Vegetables  and  spices, 
f  Butter  size  of  a  walnut 
1 3  dessert  spoons  flour. 

2  eggs  (yolks  only). 

Boil  the  bones  of  the  turkey  with  a  few  vegetables  (any 
kinds  you  choose)  and  spices.  Use  only  enough  water  to 
cover  them,  and  have  the  sauce  pan  covered.  While  they 
are  boiling  cut  (not  chop)  the  meat  very  fine  in  small 
squares.  Run  the  knife  through  an  onion  several  times  to 
give  a  delicate  flavor  to  the  meat ;  and  add  a  little  chopped 
ham  if  you  like  it. 

Rub  the  butter  and  flour  to  a  smooth  paste.    When  the 


84  How  to  Cook  Well. 

goodness  is  extracted  from  the  bones  and  vegetables, 
strain  them  boiling  hot,  upon  the  paste  and  stir  well. 

While  hot,  but  not  boiling,  break  into  the  paste  the  yolks 
of  the  eggs  beaten  well,  and  stir  quickly.  Add  the  meat. 

Form  the  croquettes  with  the  hand  into  pear-shapes. 
Then  "egg  and  crumb"  them.  Do  this  twice.  Boil  in 
lard  deep  enough  to  cover  them  well.  When  done  lay  on 
soft  paper  to  absorb  the  grease.  Then  stick  a  sprig  of 
parsley  in  the  small  end  of  each,  and  serve. 

Veal  or  Chicken  Croquettes. 


1  tablespoonful  butter. 

4  of    an    onion    (minced    very 

fine). 

1  tablespoonful  flour. 
1  cup  veal  or  chicken  broth  (or 

gravy). 


1  pound  cold  veal  or  chicken 

(chopped  fine). 
|  teaspoonf  ul  salt. 
Pinch  black  or  cayenne  pepper. 

2  eggs  (reserving  white  of  one). 
1  cup  powdered  crumbs. 


Melt  the  butter  in  a  pan.  When  hot,  add  the  onion, 
and  let  it  fry  till  yellow  and  tender.  Put  in  the  flour, 
previously  rubbed  to  a  smooth  paste  with  a  little  cold 
water.  Stir  a  few  minutes.  Then  add  the  broth  or  gravy, 
and  when  that  is  smoking  hot,  put  in  the  veal,  with  the 
seasoning.  Stir  and  toss  till  it  begins  to  boil  (adding 
more  broth  if  needed).  Remove  from  the  fire,  put  it  on  a 
cold  dish  and  beat  in  the  eggs  beaten  light. 

When  perfectly  cold,  form  into  long,  narrow  rolls,  not 
too  large.  Then  "egg-and-crumb"  them,  using  the  re- 
served white  of  the  egg.  When  the  lard  is  ready,  drop  in 
the  croquettes  gently,  a  few  at  a  time,  and  brown  them 
nicely.  Remove  with  a  perforated  ladle,  and  serve  hot. 

Veal  Croquettes  (simpler). 

Chop  cold  veal  very  fine.  Add  salt  and  pepper  and  a 
little  ground  mace  or  sage.  (Also,  a  minced  onion,  if  you 
like  it.)  Moisten  slightly  with  gravy.  With  floured 
hands,  make  into  prettily  shaped  balls.  "  Egg-and-crumb  " 
them,  then  boil  in  deep  lard. 


Luncheon.  85 


Simple  Chicken  Croquettes. 

Mince  cold  chicken.  Add  a  little  minced  celery  and 
parsley  (chopped  oysters,  too,  if  you  like)  season  with  pep- 
per, salt,  and  a  little  mustard.  Moisten  with  a  little  gravy 
or  milk.  Add  one  or  two  beaten  eggs.  Mix  well  to- 
gether, and  make  into  long  balls.  Boil  in  deep  lard. 

Philadelphia  Chicken  Croquettes. 


1  pair  fowls. 

2  unions. 
2  carrots. 

Parsley  and  thyme  (a    small 

bunch). 
.  A  few  cloves. 
1  pound  butter. 


£  cupful  chicken  broth. 

U  cupfuls  rich  cream. 

Salt  and  pepper. 

A  a  nutmeg  (grated). 

Sweet  marjoram. 

«  «gg»  (yolks  only). 

Stale  bread-crumbs  (fine). 


1  tablespoon! ul  flour. 

Buy  a  pair  of  fowls  weighing  not  less  than  six  pounds 
the  pair.  Choose  those  having  the  largest  amount  of 
breast-meat.  Boil  the  fowls  in  water  enough  to  cover 
them,  with  the  onions,  carrots,  thyme  and  parsley,  and 
cloves.  When  tender  (in  about  one  and  one  half  hours) 
take  out  the  fowls,  and  let  them  get  cold.  Then  chop 
very  fine. 

Put  the  butter  into  a  double-boiler  with  the  flour.  Cook 
together,  stirring  constantly.  Add  the  broth  and  cream. 
Boil  eight  or  ten  minutes,  still  stirring.  Remove  it  from 
the  fire,  and  mix  in  the  seasoning.  Then  add  the  chopped 
chicken.  When  well  mixed,  stir  in  the  beaten  yolks  of 
four  of  the  eggs.  Set  the  mixture  on  the  stove  for  a  few 
minutes  to  evaporate,  stirring  briskly  all  the  time.  Spread 
on  a  platter  to  cool,  and  then  make  into  pear-shaped  balls. 
When  all  are  ready  dip  each  into  the  yolks  of  the  two  re- 
maining eggs,  beaten  with  a  little  cream.  Then  roll  in 
bread-crumbs  so  fine  as  to  have  been  passed  through  a 
sieve. 

"  Boil  in  lard "  like  other  croquettes.  These  are  the 
Philadelphia  croquettes,  so  famous  everywhere. 


86  How  to  Cook  Well. 


Meat  and  Rice  Croquettes. 


2  tablespoonfuls  butter. 
2  tablespoonfuls  flour. 

1  cupful  milk. 

2  chickens,  or  two  pounds  lean 

beef  or  veal,  chopped  fine. 


1  tablespoouful  chopped  onion. 

1  lemon,  juice  and  grated  rind. 

i  nutmeg. 

Salt. 

Pepper,  red  and  black. 


2  cups,  hot,  boiled  rice. 

Put  the  butter  into  a  skillet  on  the  fire.  When  it  bub- 
bles stir  in  the  flour,  then  the  milk,  and  stir  until  like  por- 
ridge. Have  ready  mixed  the  chopped  meat  and  rice 
with  the  various  seasonings.  Stir  it  into  the  flour  and 
butter,  and  cook  a  few  minutes  (not  too  long).  Pour  the 
mixture  into  a  shallow  dish,  and  when  quite  cold,  divide 
and  shape  into  croquettes.  Roll  first  in  fine  cracker- 
crumbs,  then  in  egg,  and  again  in  cracker,  and  "  boil  in  lard." 

Venison  or  Mutton  Croquettes. 


A  pinch  of  cloves. 

A  little  grated  lemon  peel. 

1  egg,  beaten  light. 


Cold  venison  or  mutton. 
Bread  or  cracker  crumbs. 
Currant  jelly. 
A  little  hot  gravy  or  stock. 

Chop  the  meat,  and  add  about  one  fifth  as  much  of 
crumbs.  Stir  enough  jelly  into  the  hot  gravy  to  give  a 
decided  flavor.  Moisten  well  the  meat.  Add  seasoning, 
and  egg.  Form  into  croquettes,  and  "  egg-and-crumb " 
them.  Then  boil  in  deep  lard. 

Lamb  Croquettes. 


4  cupfuls  cold  chopped  lamb. 

1  cupful  suet,  chopped. 

1  tablespoonful  onion,  chopped. 


A  little  salt  and  pepper. 

1  lemon. 

A  little  cream. 


A  little  parsley,  chopped. 

Mix  all  well  together,  using  both  juice  and  grated  rind 
of  the  lemon,  and  enough  cream  to  bind  all  together. 
Shape  prettily  with  floured  hands.  "Egg-and-crumb" 
them ;  then  boil  in  deep  lard. 

A  little  rice  may  be  added  if  liked  or  bread  crumbs. 


Luncheon.  87 


Beef  Croquettes. 

Chop  together  cold  beef  (already  cooked)  and  one 
quarter  of  an  onion.  (The  latter  may  be  omitted.)  Sea- 
son with  salt,  popper,  sweet  marjoram,  and  thyme.  Mois- 
ten with  a  little  gravy  and  form  into  balls.  Have  ready 
a  beaten  egg.  Dip  each  ball  into  this,  then  into  line 
crumbs  or  flour,  and  boil  in  deep  lard. 

Hap-Hazard  Croquettes. 
(Chicken,  Beef,  Mutton,  Veal,  or  FLsh.) 

Mince  fine  the  meat.  Add  one  quarter  as  much  of  bread 
or  cracker-crumbs  with  chicken,  mutton,  or  veal  (one 
quarter  as  much  potato  with  beef  or  fish)  ;  moisten  with 
gravy  or  drawn  butter,  and  mix  in  a  beaten  egg.  Season 
with  pepper  and  salt;  if  beef,  add  marjoram;  if  chicken, 
the  chopped  yolk  of  a  hard  boiled  egg;  if  mutton,  "Claret 
Syrup;"  if  fish,  catsup.  Form  into  balls,  "egg-and- 
crumb"  them,  and  boil  in  deep  lard. 

Meat  Balls. 

These  may  be  made  of  any  kind  of  cold  meat,  chopped 
fine,  seasoned  highly,  and  moistened  with  a  little  gravy 
or  one  egg  (yolk  only)  beaten  light.  With  floured  hands 
form  into  balls,  flatten  the  top  and  bottom  of  each,  and 
dredge  on  a  little  flour.  Have  ready  a  hot  frying-pan,  in 
which  a  large  tablespoonf ul  beef-dripping  has  been  melted. 
Lay  in  the  meat  balls,  and  when  brown  on  one  aide,  turn 
on  the  other.  Have  them  over  a  hot  fire,  so  that  they 
will  not  dry  out.  Serve  at  once,  before  they  lose  their 
crispness. 

If  you  have  not  much  meat  add  a  little  cold  chopped  or 
mashed  potato.  Even  bread  or  cracker-crumbs  (a  feic) 
may  be  used,  if  well  seasoned.  Chopped  herbs  are  an 
agreeable  addition. 


88  How  to  Cook  Well. 


Lobster,  or  Crab  Croquettes. 


1  lobster  or  6  crabs,  boiled. 

2  tablespoonfuls  butter. 
2  eggs,  boiled  hard. 

1  teaspoonf  ul  anchovy  sauce. 


A  little  salt. 

A  little  cayenne  pepper. 

A  pinch  of  mace. 

A  pinch  of  lemon  peel,  grated. 


1  teaspoonf  ul  lemon  juice. 

Mince  the  meat.  Melt  the  butter.  When  a  little  cool 
rub  it  into  the  yolks  of  the  hard-boiled  eggs.  Mix  this 
with  the  meat,  then  add  the  other  things  in  order.  With 
floured  hands,  make  into  oblong  balls,  and  "  boil  in  lard  " 
like  other  croquettes. 

Serve  slices  of  lemon  with  them,  as  a  garnish  for  the 
dish  and  an  additional  relish. 

Fish  Croquettes. 

Pound  in  a  mortar,  any  kind  of  cold,  boiled  fish ;  mix 
with  it  a  hard  boiled  egg,  chopped  fine.  Make  a  batter,  in 
the  proportion  of  one  tablespoonful  of  milk,  two  of  flour, 
and  one  egg  beaten  light,  with  a  little  salt  and  a  dash  of 
red  pepper.  Stir  in  the  fish,  make  into  balls,  dredge  them 
with  flour,  and  boil  in  deep  lard. 

Oyster  Croquettes. 


50  medium-sized  oysters. 
4    tablespoonfuls  butter. 
2    tablespoonfuls  flour. 
i    cupful  cream. 


1     dessertspoonful     parsley 

(chopped) . 

A  small  piece  onion  (chopped). 
Pepper  and  salt. 


A  little  grated  nutmeg. 

Scald  the  oysters  five  minutes  and  drain  dry.  Then 
chop  them  into  rough  pieces. 

Melt  the  butter  in  a  saucepan.  When  it  bubbles,  stir 
in  the  flour.  Add  the  cream  by  degrees.  When  it  boils 
add  the  nutmeg.  Take  from  the  fire,  and  mix  with  the 
oysters.  Then  stir  in  the  other  things.  When  the  mixt- 
ure is  cold,  roll  into  shapes  on  a  floured  board.  "Egg-and 
crumb"  them,  then  boil  quickly  in  deep  lard. 


Luncheon.  89 


Codfish  Balls. 

Soak  the  codfish  over  night,  and  let  it  simmer  till  tender. 
(See  Stewed  Codfish.)  Tick  the  fish  into  shreds,  freeing 
it  from  all  bits  of  bone.  To  one  part  fish,  put  two  parts 
hot  boiled  potatoes.  Mash  both  together  with  a  potato- 
masher  till  the  pulp  is  thoroughly  blended.  Add  while 
hot,  a  large  lump  of  butter,  and  milk  or  cream  to  make  it 
very  smooth  and  soft.  Put  in  a  very  little  salt  and  pep- 
per. 

With  floured  hands,  form  into  flattened  balls.  Have 
ready  in  the  frying-pan  three  or  four  slices  of  salt  pork, 
fried  till  crisp.  Take  them  out ;  and  into  the  hot  fat,  lay 
the  balls.  Let  them  brown  nicely  on  one  side,  keeping 
the  pan  over  the  hottest  part  of  the  fire ;  then  turn,  and 
brown  the  other. 

These  Codfish  Balls  are  warranted  perfect,  if  made  ac- 
cording to  direction.  Never  content  yourself  with  chop- 
ping either  fish  or  potato.  If  you  cannot  mix  in  the 
potato  hot,  use  cold  mashed  potato,  left  from  yesterday's 
dinner.  Frying  them  in  salt  pork  gives  them  a  good  rich 
flavor ;  but  if  you  prefer,  they  may  be  boiled  in  deep  lard. 
In  this  case,  form  the  balls  perfectly  round. 


Fish  Balls. 

Take  half  cold  or  hot  mashed  potato  and  half  fresh  fish 
(any  kind,  cooked).  Chop  the  fish  into  the  potato,  and 
mix  well.  Season  to  taste.  Moisten  with  milk  (or  "Fish 
Sauce,"  or  "Drawn  Butter,"  if  you  have  any  on  hand). 
Form  into  balls,  flour,  and  fry  them,  or  boil  them  in  deep 
lard.  Excellent  fish  balls  may  be  made  of  cold  salmon 
or  mackerel,  or  blue  fish ;  and  in  this  way,  even  a  small 
quantity  of  fish  left  from  dinner  may  be  saved.  Canned 
fish  does  very  well  for  this  purpose. 


90  How  to  Cook  Well. 

Potato  Balls. 

Take  cold,  ftiashed  potato  left  from  dinner.  With 
floured  hands,  form  into  flattened  balls.  Have  ready  in  a 
hot  frying-pan,  one  tablespoonful  of  ham  or  beef  drippings, 
or  lard.  Put  in  the  potato  balls,  and  fry  over  a  very  hot 
fire,  so  that  they  will  have  a  tender  crust.  It  is  an  im- 
provement to  moisten  the  potato  with  milk  and  butter. 
The  ham  drippings  give  a  good  flavor. 

Potato  Croquettes. 

2  cupf  uls  mashed  potato. 

A  little  milk  or  cream. 

A  little  melted  butter. 

1  egg  (yolk  only). 

i  of  a  nutmeg,  nearly  (may  be  omitted). 

A  large  pinch  cayenne  pepper. 

A  little  salt. 

A  little  parsley,  chopped  (may  be  omitted). 

Moisten  the  potato  with  the  milk,  butter  and  egg 
(beaten)  and  add  the  seasoning.  Beat  all  together.  Make 
into  long  rolls.  Dip  first  in  beaten  egg,  then  in  fine 
crumbs  or  flour,  and  boil  in  deep  lard. 

These  break  so  easily  that  it  is  well  to  put  them  into  a 
wire  basket,  which  can  be  plunged  into  the  lard,  and  the 
whole  of  the  croquettes  taken  out  at  once.  Drain  well, 
and  dish  at  once. 

Potato  Pears. 

Made  like  "  Potato  Croquettes,"  only  shape  them  like 
pears,  and  stick  a  clove  at  the  small  end  for  a  stem,  and 
put  a  tiny  bit  of  parsley  at  the  blossom  end. 

Rice  Croquettes. 


1  pint  cold  boiled  rice. 

4  tablespoonf  uls  boiling  hot 


4  tablespoonful  melted  butter. 
1  or -2  eggs,  beaten. 


milk. 

Soak  the  rice  a  few  minutes  in  the  milk.     Mix  in  the 
butter  and  eggs  (or  the  yolks  or  whites  alone),  and  with 


Luncheon.  91 


floured  bands  form  into  long  rolls.  "  Egg-and-crumb  "  them 
and  boil  in  deep  lard,  in  a  wire  basket,  if  you  have  one. 
It  is  an  improvement  to  add  a  few  fine  cracker-crumbs. 
Hominy  (line)  may  be  substituted  for  the  rice,  or  may  be 
mixed  with  it. 

To  vary  them,  add,  after  the  eggs,  the  juice  and  half 
the  grated  rind  of  a  lemon  or  orange. 


Bice  Balls. 


1  pint  cold  boiled  rice. 
A  littlr  salt. 


1  tablespoonful  flour. 
1  egg  (may  be  omitted). 


1  tablespoonful  melted  butter. 

Mix  together,  having  beaten  the  egg.  Make  into 
floured  balls,  flatten  them,  and  fry  in  a  hot  frying-pan,  in 
which  has  been  melted  a  large  table-spoonful  of  lard. 
Fry  quickly  and  serve  at  once,  while  crisp. 


PATES. 

Make  a  good  "  Puff  Paste."  Set  it  in  a  cold  place,  for 
at  least  half  an  hour,  to  become  crisp.  Roll  it  out  quickly 
about  one  quarter  of  an  inch  thick,  cut  with  a  biscuit-cut- 
ter into  rounds.  With  a  smaller  cutter  cut  the  centre 
from  two  rounds,  and  place  the  circles  left,  on  one  which 
is  whole.  This  will  make  a  little  hollow  dish  of  crust. 
Lay  them  all,  when  prepared,  in  a  floured  baking-tin. 
Bake  them  in  a  quick  oven.  When  lightly  browned, 
glaze  them,  by  brushing  each  over  with  white  of  egg,  and 
return  to  the  oven  for  a  minute. 

Pate's  are  filled  with  various  mixtures,  and  are  served 
hot.  They  are  favorites  for  luncheon,  and  are  not  ex- 
travagant, 88  the  remains  of  almost  any  kind  of  meat, 
game,  fish,  or  oysters,  can  be  served  up  temptingly  in  this 
way  by  a  skilful  housewife. 

To  vary  them  bake  also  the  rounds  cut  from  the  centre 


92  How  to  Cook  Well. 

of  the  pates,  and  use  them  for  covers  when  the  pates  are 
served. 

Or  the  crust  may  be  baked  in  little  tins,  called  patty 
pans.  For  filling,  use  any  of  the  following  receipts,  or 
those  for  croquettes.  Set  back  in  the  oven  till  the  filling 

is  hot. 

Bread  Pat6s. 

Cut  slices  of  stale  bread  one  inch  thick.  Cut  into 
rounds  with  a  biscuit-cutter.  With  a  smaller  cutter  mark 
a  circle  within  and  remove  the  bread  to  the  depth  of  half 
an  inch.  Dip  these  into  beaten  egg.  Sift  powdered 
cracker  over  them  and  boil  in  deep  lard,  delicately  brown. 
Lay  them  on  brown  paper  to  absorb  the  grease,  then 
arrange  upon  a  hot  platter,  and  fill  them  with  any  kind 
of  nicely-seasoned  hot  minced  meat,  moistened  slightly. 
Chicken  or  turkey  is  best.  Serve  hot. 

These  are  much  more  quickly  and  easily  made  than 
ordinary  pates,  and  it  is  a  good  way  to  use  up  stale  bread. 
The  bread  that  is  scooped  out  should  be  put  into  the 
bread-crumb  box. 

Oyster  Pates.    (No.  1.) 

With  a  sharp  knife  cut  oysters  into  pieces.  Heat  them 
in  a  little  of  their  own  liquor,  just  enough  to  cover  them. 
Make  a  "Drawn  Butter"  sauce,  and  stir  the  minced 
oysters  into  it  while  on  the  fire.  Stew  about  five  minutes, 
stirring  all  the  time.  Fill  "Pates"  with  the  mixture. 
Set  them  in  the  oven  till  hot.  Serve  hot. 

No.  2.  Scald  the  oysters  in  their  own  liquor ;  then  dip 
them  out  with  a  perforated  skimmer.  Leave  only  enough 
juice  in  the  pan  to  cover  the  oysters.  Skim  well.  Rub 
together  two  tablespoonfuls  of  flour,  and  two  of  butter,  and 
stir  them  into  the  boiling  liquor.  This  should  make  it  as 
rich  as  thick  cream.  If  not,  use  more  butter  and  flour. 
Season  with  salt  and  a  dash  of  cayenne  pepper.  When 
it  has  boiled  a  few  minutes  remove,  and  pour  it  over  the 


Luncheon.  93 


yolks  of  two  or  three  well-beaten  eggs,  stirring  fast.  Add 
the  oysters  and  return  the  whole  to  the  tire,  for  a  mo- 
ment, but  do  not  boil.  Have  ready  the  "  Pates."  Fill 
them  at  once.  Sprinkle  with  cracker-crumbs,  and  brown 
quickly  on  the  top  shelf  of  the  oven. 

If  you  have  oysters  left  over,  put  them  in  a  dish,  and 
pass  around,  so  that  each  person  can  have  a  second  helping. 

Pish  Pates. 

Take  the  remains  of  baked,  boiled,  or  canned  fish  of  any 
kind.  Prepare  as  for  "  Fish  Balls ; "  moisten  with  melted 
butter,  or  egg,  or  "  White  Sauce ; "  season  highly  with 
Worcestershire  Sauce  or  any  thing  you  prefer.  Fill  the 
"  Pates  " ;  set  in  the  oven  to  get  hot,  and  serve  hot. 

Squeeze  a  few  drops  of  lemon  over  the  fish  at  table  from 
slices  of  lemon,  which  should  be  served  with  the  p&tes. 

Chicken,  or  Veal  Pates. 

Prepare  the  chicken  as  for  "  Croquettes".  Fill  "  Pete's," 
and  heat  through  in  a  hot  oven. 

These  are  good  cold  as  well  as  hot,  and  are  an  accept- 
able addition  to  a  picnic  basket. 


FRITTERS. 

REMARKS. 

Do  not  attempt  to  make  fritters  unless  you  have  plenty 
of  time.  It  will  take  half  an  hour  to  fry  enough  for  a 
small  family,  and  they  must  be  watched  carefully  if  you 
aim  at  success. 

Before  making  fritters  read  over  "How  to  Boil  in 
Lard." 

Use  one  or  two  pounds  of  fresh  lard.  It  should  be  at 
least  two  inches  deep;  a  greater  depth  will  be  necessary 
if  you  are  going  to  make  a  large  quantity  of  fritters. 


94 


How  to  Cook  Well. 


Test  the  lard  by  trying  one  spoonful  of  batter  before  put- 
ting in  more.  If  hot  enough,  the  batter  will  rise  to  the 
surface  quickly,  dancing  about  and  browning  soon.  If  it 
is  slow  in  rising  wait  to  put  in  the  fritters  till  you  have 
increased  the  heat  of  the  lard.  There  is  such  a  thing  as 
haivng  it  too  hot,  however.  In  this  case  the  fritters  will 
brown  before  swelling  to  their  full  size,  and  will  be  doughy 
inside. 

Put  in  only  a  few  fritters  at  a  time,  dropping  them  in 
from  a  spoon.  Turn  when  brown  on  one  side.  They 
will  be  done  in  about  eight  minutes. 

When  ready  pile  on  a  hot  platter.  If  for  dessert,  sift 
sugar  over  them  while  hot. 

Plain  Fritters. 


1  pint  flour  (or  enough  for  a 
rather  thick  batter). 


3  eggs,  beaten  light. 
i  teaspoonful  salt. 
1  pint  milk. 

Beat  all  well  together.  Drop  into  hot  lard  at  once, 
and  boil  according  to  directions. 

Serve  hot  for  dessert,  with  syrup,  or  sugar  and  cider ; 
or  for  breakfast. 

Two  eggs  only  will  do,  if  you  add  to  a  part  of  the  flour 
one  teaspoonful  of  baking  powder. 


Snow  Fritters. 


1  pint  milk. 

2  teaspoonfuls  salt. 
Flour  to  make  a  rather 


thick 


batter. 
1  cupful  rceto-fallen  light  snow. 


Have  the  lard  heating,  when  you  begin  to  mix  the  frit- 
ters. Beat  hard  before  putting  in  the  snow. '  Get  that  at 
the  last  moment,  and  the  instant  it  is  mixed  in,  drop  the 
batter  by  spoonfuls  into  the  hot  lard. 

Serve  for  dessert,  or  tea  with  sugar  sifted  over.  If 
quickly  and  properly  made,  these  are  the  lightest  and 
nicest  of  all  fritters. 


Luncheon.  95 


Bell  Fritters. 

1  pint  water,  boiling.  1 1  pint  flour. 

Butter,  size  of  an  egg.  I  6  eggs. 

Boil  the  -butter  with  the  water.  Remove  from  the  fire, 
pour  instantly  over  the  flour  and  mix  smooth.  While 
still  hot,  add  the  eggs,  one  at  a  time,  beating  each  egg 
alone.  Stir  fast,  so  they  will  not  curdle.  Beat  hard  and 
boil  iii  deep  lard.  Serve  with  sugar,  or  pudding  sauce. 

Bannocks. 


( 1  pint  corn  meal. 
I  Boiling  water. 
A  little  salt. 


1  egg  (beaten  light). 
1  tablespoonful  cream  or  melted 
butter. 


Pour  over  the  corn  meal  enough  boiling  water  to  thor- 
oughly moisten  it.  Let  it  stand  a  few  minutes.  Then 
add  the  other  things.  With  floured  hands  make  into  balls, 
and  boil  in  deep  lard.  Serve  hot,  with  syrup,  for  break- 
fast, tea,  or  a  plain  dessert. 

Bread  Fritters. 

Cut  stale  bread  into  slices  one  inch  thick.  Cut  the  soft 
part  into  any  pretty  shape.  A  good  way  is  to  cut  into 
rings,  by  using  biscuit-cutters  of  two  sizes.  You  can  then 
use  the  small  circle,  as  well  as  the  ring.  Soak  each  piece 
a  few  minutes  in  milk  or  custard.  (Save  the  crusts  for  the 
stale-crumb  box.)  Then  drop  into  deep  lard,  and  boil 
delicately.  Sprinkle  with  sugar. 

Dough  Fritters. 

Roll  out  and  cut  into  cubes  or  fancy  figures,  light  bread- 
dough.  Boil  at  once  in  deep  lard,  and  sprinkle  with 
sugar. 


Mock  Doughnuts. 


A  few  stale  rolls. 

1  cup  milk. 

2  tablespoonfuls  sugar. 


4  tcaspoonfnl  cinnamon. 

3  eggs  (yolks  only). 

1  cupful  powdered  crackers. 


teaspoonful  nutmeg. 
Cut  off  the  crust,  and  trim  the  rolls  into  round  balls. 


96  How  to  Cook  Well. 

Mix  the  milk,  sugar  and  spices  in  a  deep  pan.  Lay  the 
rolls  in,  and  wet  them  thoroughly  on  all  sides.  Let  them 
soak  in  the  milk  a  few  minutes.  Then  "  Egg-and-crumb  " 
them.  Boil  in  deep  lard.  Drain,  and  serve  hot  with 
sauce  for  dessert. 

Apple  Fritters. 


( lh  cupfuls  flour. 

I  £    teaspoonf  ul  cream  tartar. 
1  cupful  sour  milk. 
i  teaspoonf  ul  soda  (dissolved). 


1  egg,  beaten  light. 

A  pinch  of  salt. 

24  cups  chopped  apple. 


Mix  the  cream  of  tartar  through  the  flour.  Put  in  the 
other  ingredients,  and  beat  hard.  Boil  in  deep  lard  at 
once. 

Serve  for  dessert  or  lunch  with  "  Molasses  Sauce." 
Another  Way.    See  the  following  receipt. 

Apple,  Orange  or  Banana  Fritters. 

Core  tart  apples,  and  cut  them  in  slices  one  third  of  an 
inch  thick.  Peel  and  divide  oranges  into  sections.  Peel 
and  slice  bananas.  Make  a  batter  as  for  "Plain  Frit- 
ters." Have  the  lard  ready,  and  just  before  boiling  the 
fritters  stir  in  the  fruit  lightly.  Dip  up  one  piece  of 
fruit  in  each  spoonful  of  batter  you  drop  into  the  lard. 
Sift  sugar  over  the  fritters  as  soon  as  done,  and  serve  at 
once,  with  sugar. 

Potato  Fritters. 


4  cupfuls  mashed  potato. 

I  teaspoonf  ul  salt. 

*  pound  butter  (melted). 


1  pint  milk. 

1  cupful  flour. 

2  eggs  (well  beaten). 


Beat  to  a  stiff  batter.  Boil  in  deep  lard,  dropping  in 
the  spoonfuls  of  batter  with  great  care,  so  as  not  to  break 
the  fritters. 


LuncJwon.  97 


Rice  Fritters. 


1  cupful  boiled  rice. 

1  cupful  milk. 

i  teaspoonf  ul  soda  (dissolved). 


1  cupful  flour. 

2  teaspoonfuls  butter  (melted). 

3  eggs  (well  beaten). 


Mix,  and  boil  in  deep  lard,  beating  up  the  batter  every 
time  before  dropping  in  more  fritters. 

To  Vary  them,  add  half  a  lemon-peel,  grated ;  a  little 
grated  nutmeg,  and  one  third  of  a  cupful  of  Zante  cur- 
rants, rubbed  through  the  flour,  with  four  tablespoon  fills 
of  sugar. 

Squash  or  Pea  Fritters. 

1    egg,  beaten  light. 
£    teaspoonf  ul  salt. 

{1 A  cupfuls  milk. 
I   teaspoonf  ul  soda  (dissolved). 
Flour  to  make  a  thick  batter, 
li  cups  peas  or  winder  squash  (boiled). 

Mix  together,  and  beat  well.  Boil  in  deep  lard.  The 
peas  or  squash  should  be  mashed  smooth.  The  peas  will 
mash  more  easily  if  wet  gradually  with  zfew  spoonfuls  of 
hot  milk. 

These  are  delicious.  A  good  way  to  use  squash  or  peas 
"leftover." 

Corn  Oysters. 

1  pint  grated  sweet  corn. 

2  eggs,  beaten  light. 
( 1  cupful  flour. 

I A  teaspoonf  ul  baking  powder. 
|  cupful  butter  melted  (less  will  do). 
1  cupful  milk. 
1  teaspoonful  salt 
\  teaspoonful  pepper. 

Mix  well  (one  egg  will  do  if  you  use  the  full  amount 
of  butter),  and  drop  by  spoonfuls  into  boiling  lard.  Each 
should  be  the  size  of  an  oyster. 

It  will  take  about  twelve  ears  of  corn  to  make  a  pint 


98  How  to  Cook   Well 

grated.  This  is  a  good  way  to  use  up  corn  which  is  no 
longer  young.  These  fritters  are  favorites  everywhere. 
They  may  be  fried  like  griddle-cakes,  if  you  choose,  with 
but  a  little  lard ;  in  this  case  use  only  about  two  table- 
spoonfuls  of  flour. 

Corn  Fritters. 
6  ears  corn.  f  2  tablespoonf uls  flour. 


A  little  salt  and  pepper. 


teaspoonf  ul  baking  powder. 


1  egg  (beaten  light). 

Slit  each  row  of  grains  with  a  sharp  knife,  then  scrape 
from  the  cob.  Add  the  seasoning  and  egg.  Mix  the 
baking-powder  with  the  flour,  and  stir  it  thoroughly 
through  the  corn.  Drop  by  spoonfuls  into  boiling  butter 
and  lard  mixed,  just  deep  enough  to  cover  the  fritters. 

Boiled  corn  may  be  used  for  these,  though  it  is  not  so 
good.  In  this  case  use  a  little  milk. 

Oyster  Fritters.    (No.  1.) 

Make  a  batter  as  for  "  Plain  Fritters,"  using  the  liquor 
from  the  oysters  in  place  of  half  the  milk,  and  omitting 
salt.  Dip  each  oyster  in  the  batter,  and  boil  in  deep  lard. 
Serve,  with  squares  of  lemon,  on  a  small  dish,  to  accom- 
pany them. 

No.  2,  The  same  as  above,  but  make  the  batter  thin- 
ner, and  chop  the  oysters,  which  are  then  mixed  through 
the  batter.  Use  one  half  a  tablespoonful  of  the  batter  to 
each  fritter.  Boil  and  serve  as  above. 

Clam  Fritters. 


1  cupful  clams  (chopped). 
1  cupful  milk. 
Salt  and  pepper. 


1  egg  (beaten  well). 

Flour. 

£  teaspoonful  soda,  dissolved. 


(Measure  the  clams  after  they  are  taken  from  the  shell.) 
Add  the  liquor  from  the  clams  to  the  milk.  Add  the  egg, 
with  salt  and  pepper,  and  flour  enough  for  a  rather  thick 
batter.  Then  mix  in  the  clams ;  and  just  before  frying, 


Luncheon. 


99 


bent  in  the  soda.     Use  half  a  tablespoonful  of  batter  to 
each  fritter. 

N.  B.     If  you  cannot  get  the  clams  already  opened,  see 
"  To  Open  Clams. " 

Other  Dishes  for  Luncheon. 
(See  Index.) 


Bouillon,  etc. 

Stick  bread. 

Fresh  fish  (all  kinds). 

Canned  salmon  (various  ways). 

Oysters  and  clams  (various 
ways). 

Chicken,  lamb  or  veal  Curry. 

Game  and  poultry. 

Meat  pies. 

Steak,  chops,  cutlets. 

Beefsteak  with  baked  toma- 
toes. 

Stuffed  beefsteak. 

Mock  duck. 

Broiled  chicken. 

Fried  chicken. 

Fried  chicken  with  cream  gravy. 

Fried  chicken  with  mush  cakes. 

Smothered  chicken. 


Stewed  potatoes. 

Stewed  potatoes  with  gravy. 

Potatoes  and  cream. 

Baked    potatoes    (Irish    and 

sweet). 

Stuffed  potatoes. 
Lyonnaise  potatoes. 
Raw  tomatoes. 
Escaloped  tomatoes. 
Macaroni  with  oysters. 
Macaroni  and  ham. 
Egg-plant  (fried). 
Salads  of  all  kinds. 
Baked  and  stewed  fruits. 
Gingerbread,  and  cake. 
Blanc-mange,      custards     and 

other  delicacies. 
Tea,  coffee,  cocoa,  chocolate. 


DINNER. 


SOUP. 

REMARKS. 

THE  best  housekeepers  consider  no  dinner  well  ordered 
which  is  not  begun  by  soup  ;  but  even  where  this  practice 
does  not  prevail,  for  the  sake  of  economy  soup  should  ap- 
pear on  the  table  once  or  twice  a  week,  at  least  in  cold 
weather.  Many  remnants  left  from  dinner  can  be  used  in 
this  way,  and  made  into  excellent  soup,  if  proper  attention 
is  paid  to  seasoning.  Even  in  a  rich  soup  this  is  most  im- 
portant. Success  in  this  line  can  only  be  assured  in  one 
way,  and  that  is,  by  tasting ;  for  if  you  merely  guess  at 
the  amount  of  salt,  pepper  and  spice  which  will  be  re- 
quired you  run  the  risk  of  ruining  the  soup  by  putting  in 
too  much,  on  the  one  hand,  and  of  leaving  it  insipid,  on  the 
other. 

Soup  meat  should,  in  every  case,  be  boiled  the  day  be- 
fore the  soup  is  to  be  served,  so  as  to  give  time  for  the 
liquor  to  become  perfectly  cold.  The  fat  will  then  rise  to 
the  top  in  a  hard  mass,  and  can  be  entirely  removed ; 
whereas  no  amount  of  "skimming"  can  take  off  all  the 
grease  while  it  is  hot.  A  greasy  soup  should  never  find 
place  on  the  table  of  any  careful  housekeeper,  or  one  who 
regards  the  health  of  her  family. 

In  buying  meat  for  soup  choose  a  shank  of  mutton,  shin 
of  beef,  or  knuckle  of  veal.  Have  the  butcher  crack  the 
bones  in  every  part.  The  bones  are  as  valuable  as  the 
meat  itself,  owing  to  the  gelatine  in  them,  which  imparts 
a  peculiar  richness.  You  can  often  get  odds  and  ends  of 

100 


Dirtoito*. 


meat,  which  the  butchers  call  "  trimmings, "  to  put  with 
these.  Do  not  mix  mutton  with  other  kinds  of  meat,  but 
beef,  veal,  and  poultry  all  go  well  together. 

Remember,  however,  that  one  can  make  very  good  soup 
without  buying  anything  for  it.  Always  boil  what  is  left 
from  a  roast  of  beef  or  mutton.  This  is  worth  while  even 
when  the  bone  is  almost  bare  if  you  put  with  it  the  re- 
mains of  any  hash  or  stew  you  may  have.  These,  boiled 
with  a  ham-bone  or  the  ragged  ends  and  bones  of  a  beef- 
steak, will  make  a  stock  not  to  be  despised.  The  bones  of 
poultry  and  game  make  a  delicious  soup.  To  boil  meat 
for  soup  see  "  Stock. " 

By  "  Stock  "  is  meant  the  basis  of  soup.  It  is  obtained 
by  extracting  the  juices  of  meat  and  bones  by  long  boil- 
ing. If  strong,  it  will  form  a  jelly  when  cold.  When 
wanted  for  soup,  heat  it  and  it  will  return  to  a  liquid 
state.  Unless  you  want  a  very  rich  soup,  add  water  to  it; 
that  in  which  vegetables  have  been  boiled  is  best  (even  if 
vegetables  are  to  be  added),  for  it  often  contains  much 
richness  and  good  flavor. 

N.  B.  The  meat  on  a  soup-bone  should  be  chopped 
and  used  for  hash  or  croquettes,  unless  all  the  goodness 
has  gone  out  of  it. 


SEASONINGS,     THICKENINGS,     AND     ACCOM- 
PANIMENTS   TO    SOUP. 

Spices,  etc. 

Sweet  marjoram  and  cloves  are  suited  to  any  dark- 
colored  soup ;  summer  savory  and  sage  to  that  which  is 
light-colored.  Mace  particularly  suits  chicken  and  oyster 
soups.  Never  put  nutmeg  or  cinnamon  in  soup. 

Miscellaneous  Seasoning. 

"  Burnt  sugar  "  gives  a  good  color  to  soup.  So  also  does 
"  Claret  Syrup,"  and  it  tastes  well.  Wine  is  good  in  soup, 


lt)2T :  ^ow  W  ^Cook  Well. 

especially  brown  sherry ;  it  should  not  be  put  in  till  the 
soup  is  in  the  tureen,  or  it  may  cause  it  to  curdle.  The 
spiced  vinegar  from  Sweet  Pickle  or  Chow-chow  is  good ; 
or  a  spoonful  of  piccalily  may  be  put  in.  Capers  and  nas- 
turtiums are  favorites  with  some. 


Claret  Syrup. 


1  quart  claret. 

2  pounds  white  sugar. 


1  teaspoonful  whole  mace. 
1  teaspoonful  allspice. 


1  teaspoonful  whole  cloves. 

Put  all  together  in  a  sauce-pan,  and  boil  half  an  hour. 
Let  it  become  cold.  Bottle  it  and  cork.  Use  a  few 
spoonfuls  at  a  time,  to  mix  with  soup,  hash,  stews,  etc. 

Burnt  Sugar. 
1  pound  brown  sugar.  |  1  pint  cold  water. 

Put  the  dry  sugar  into  a  sauce-pan.  Let  it  melt  and 
become  brown.  Then  add  the  water.  Let  it  boil,  stir- 
ring it,  for  ten  minutes.  Pour  it  off  into  a  bottle,  and 
keep  it  corked  tight.  Use  a  few  spoonfuls  at  a  time. 

Thickenings  for  Soup. 

Soup  may  be  thickened  very  delicately  by  using  the 
water  from  boiled  hominy  (large).  One  may  judge  how 
rich  this  is  by  the  fact  that  it  will  jelly  when  cold. 
Mashed  potato,  either  hot  or  cold,  wet  to  a  paste  with  a 
little  of  the  hot  soup  before  adding  it,  is  also  delicate. 
The  pulp  of  boiled  peas  and  beans  makes  a  variety  in 
thickening,  and  so  does  stewed  tomato. 

But  the  commonest  way  is,  to  rub  smooth  a  little  flour 
in  a  little  cold  water,  and  stir  it  in  while  the  soup  is  boil- 
ing fast.  Be  careful  not  to  use  too  much.  It  will  be 
found  useful  chiefly  when  the  soup  is  not  very  rich.  In 
rich  soups  no  such  thickening  is  required. 

Cracker  and  bread-crumbs,  rice,  vermicelli,  macaroni 
and  tapioca,  barley  and  sago  are  all  used  in  soup. 


Dinner.  103 


Force-Meat  Balls. 

Cliop  fine  the  meat  used  to  make  the  soup  or  any  cold 
meat.  Season  it  with  pepper,  salt,  minced  onion  (fried), 
and  sweet  marjoram,  a  little  lemon  juice,  and  grated  peel. 
Mix  in  the  beaten  yolk  of  one  egg,  and  a  sprinkling  of  flour. 
Form  the  mixture  into  balls  the  size  of  a  large  marble. 
Fry  them  in  a  little  butter  and  drop  into  the  soup  after  it 
is  in  the  tureen. 

Omit  the  onion  and  lemon  if  you  like. 

Croutons. 

Cut  stale  bread  into  pieces  the  size  of  small  dice.  Put  in  a 
frying-pan,  containing  a  tablespoonful  of  very  hot  butter. 
Turn  them  on  all  sides,  to  fry  crisp. 

Another  way  is,  to  put  the  bread,  after  cutting  it  into 
dice,  in  a  pan,  in  a  slow  oven.  Let  it  become  crisp  and 
brown. 

Squares  of  Toast 

arc  nice  in  any  kind  of  broth,  especially  chicken.  Or,  in- 
stead of  serving  the  dice  in  the  broth,  have  them  in  a  veg- 
etable dish,  and  let  each  one  help  himself,  with  a  spoon. 

Batter  Balls. 

f  2  tablespoonfuls  flour. 

1 2  tablespoonf  uls  milk. 

1  egg,  beaten  light. 

Rub  the  flour  and  milk  to  a  paste.  Beat  in  the  egg. 
When  the  soup  is  boiling  hard,  drop  in  the  batter,  a  tea- 
spoonful  at  a  time.  Boil  three  minutes. 

Sliced  Hard-Boiled  Egg. 

Thick  slices  of  egg  may  be  dropped  in  when  the  soup 
is  served.  These  may  be  accompanied  by  slices  of  lemon, 
or  the  lemon  may  be  used  without  the  egg. 


104  How  to  Cook  Well. 

Stock  for  Soup. 

"Remarks  on  Soup"  will  tell  what  meat  is  best  to  buy. 
Have  the  bones  well  cracked.  Weigh  them  and  the  meat 
together.  To  each  pound,  put  one  and  one  half  quarts  of 
cold  water,  and  allow  for  the  boiling  an  hour  to  each 
pound.  Throw  in  a  tablespoonful  of  salt,  the  more  thor- 
oughly to  extract  the  juices.  Cover  the  pot,  and  put  it 
on  the  fire.  Boil  very  slowly,  skimming  occasionally. 

When  the  bones  separate  from  the  meat,  and  the  meat 
looks  tough  and  dry,  it  is  time  to  set  the  pot  off.  Strain 
the  liquor  into  a  clean  crock,  and  set  away  in  a  cold 
place,  covered  only  by  a  cloth.  (If  covered  tight  it  will 
ferment.)  The  next  day  skim  off  all  the  fat  from  the  top, 
and  you  have  left  a  rich  jellied  mass  to  dip  from  every 
time  you  want  to  make  soup.  When  warmed,  it  will  re- 
turn to  a  liquid  state. 

For  a  family  of  six,  two  quarts  of  this  Stock  will  be 
required.  Add  vegetables,  or  vary  the  seasoning  each 
day. 

Bouillon. 

This  is  simply  a  rich  "  Stock "  made  from  beef  alone, 
seasoned  only  with  salt  and  pepper ;  without  vegetables 
or  any  other  addition. 

Mock  Turtle  Soup. 


1  onion  sliced. 

h  dozen  cloves. 

A  bunch  of  herbs. 

A  little  pepper  and  salt. 


1  calf's  head. 
5  quarts  cold  water. 
1  tablespoonf  ul  salt. 
1  carrot  sliced. 
1  turnip  sliced. 

Soak  the  calf's  head  in  cold  water  enough  to  cover  it, 
for  one  hour.  Wash  clean  and  take  out  the  brains.  Then 
boil  the  head  slowly  in  the  five  quarts  of  water,  till  very 
tender,  and  the  meat  will  fall  easily  from  the  bones  (three 
or  four  hours). 


Dinner.  105 


Add  the  salt  as  soon  as  it  begins  to  boil,  and  skim  thor- 
oughly. Tie  the  brains  in  a  piece  of  rauslin  and  boil  with 
the  hea8;  the  last  twenty  minutes.  Strain  the  liquor  and 
set  aside  till  next  day  in  a  cold  place. 

Remove  the  fat  and  put  the  liquor  on  to  boil  with  the 
vegetables  and  seasoning.  Boil  slowly  two  hours.  Strain 
and  return  it  to  the  soup  kettle,  adding  a  little  beef  stock 
if  more  soup  is  needed.  Have  ready  some  pieces  of  meat 
taken  from  the  top  of  the  head  and  cheeks,  when  cold, 
and  cut  into  small  squares.  Put  these  into  the  liquor. 
Have  ready  also  force-meat  balls  made  as  follows : 


A  pinch  of  salt. 
A  little  sweet  marjoram. 
A  little  powdered  clove. 
2  eggs  (beaten). 


Some  of  the  meat  and  brains. 
An  equal  quantity  fine  bread- 
crumbs. 

1  onion  (minced). 
A  dash  cayenne  pepper. 

Chop  the  meat  fine,  and  mix  well  with  the  other  things. 
With  floured  hands  make  into  balls  the  size  of  a  large 
marble.  Drop  into  a  frying-pan,  containing  enough  boil- 
ing butter  to  brown  them  well.  When  done  and  the  soup 
is  boiling  well,  drop  them  in,  pouring  in  also  the  melted 
butter  in  which  they  were  fried.  Add  one  tablespoonful 
browned  flour,  rubbed  to  a  paste  in  cold  water,  and  boil 
about  three  minutes.  Stir  in  the  juice  of  a  lemon,  if  you 
like,  just  before  serving. 

Beef  Soup. 

Buy  a  shin  of  beef.  Have  the  butcher  crack  the  bones. 
The  day  before  you  mean  to  have  the  soup,  boil  the  shin, 
allowing  one  and  one  half  quarts  of  cold  water  to  each 
pound  of  beef.  (For  boiling  see  "Stock  for  Soup.") 
After  removing  the  fat  the  next  day,  put  two  quarts  of 
the  liquor  (stock)  on  the  fire  to  boil.  Heat  slowly.  Let 
it  begin  to  boil  about  fifteen  minutes  before  dinner.  Salt 
and  pepper  it  judiciously,  then ;  and  add  a  few  blades  of 


106  How  to  Cook  Well. 

mace,  a  few  whole  cloves,  a  pinch  of  allspice,  and  sweet 
marjoram.  Be  careful  not  to  season  too  highly.  Taste 
it,  before  putting  in  all  the  spices.  If  too  strong  of  these, 
omit  the  remaining  ones. 

When  seasoned,  pour  in  two  tablespoonfuls  of  vermi- 
celli or  macaroni  with  the  water  in  which  it  has  been  boil- 
ing for  fifteen  minutes.  Let  all  simmer  together  till  din- 
ner time.  After  the  soup  is  in  the  tureen,  stir  in  one 
tablespoonful  Worcestershire  Sauce  and  a  tablespoonful 
"Burnt  Sugar"  (these  are  not  essential).  If  you  have  it, 
add  at  the  last  moment  a  glass  of  brown  sherry. 

Veal  Soup. 

(  A  knuckle  of  veal  (weighing  about  3  pounds). 
1 4  quarts  cold  water. 
J  cup  tapioca,  soaked. 

Boil  the  veal  with  the  water  about  three  hours,  and  set 
it  away.  When  cold,  skim  it.  Bring  it  to  a  boil  about 
twenty  minutes  before  dinner,  when  add  the  tapioca,  pre- 
viously boiled  for  ten  minutes.  Simmer  till  this  is  tender, 
season  and  serve. 

Noodle  Soup. 

Boil  two  pounds  veal,  or  one  chicken  till  the  meat  slips 
from  the  bones,  skimming  well.  Strain  and  season. 
Have  ready  the  following : 

Noodles. 

Beat  up  one  egg,  and  add  a  little  salt  and  flour  enough 
to  make  a  stiff  dough.  Roll  out  into  a  very  thin  sheet. 
Dry  one  hour.  Then  cut  into  two-inch  squares.  Cut 
these  with  scissors  into  shavings  about  one  eighth  of  an 
inch  wide.  Dredge  with  flour,  to  keep  them  from  adher- 
ing together,  and  drop  into  the  soup  while  it  is  boiling  fast. 
Boil  ten  minutes  without  stopping.  Enough  for  five. 
Noodles  will  keep  a  long  time. 


Dinner.  107 


Mutton  or  Lamb  Broth. 

{4  pounds  mutton  or  lamb. 
A  tablcspoonful  salt. 
0  quarts  water. 
4  tablespoon! uls  raw  rice. 

Boil  the  meat  in  the  water,  with  the  salt,  for  about 
five  hours,  not  allowing  it  to  boil  fast.  Strain  and  set 
aside  to  become  cold.  Remove  every  bit  of  grease  (this 
is  especially  important  if  the  broth  is  intended  for  an  in- 
valid). Set  back  on  the  stove,  and  when  the  broth  begins 
to  boil  add  the  rice,  with  the  water  in  which  it  has  been 
soaking  for  about  twenty  minutes.  Boil  all  together 
twenty  minutes. 

Good  mutton-broth  is  also  made  of  the  water  in  which 
a  leg  of  mutton  has  been  boiled.  Allow  to  each  quart  and 
a  half,  one  tablespoonfui  raw  rice  (soaked).  Add  season- 
ing, and  boil. 

If  not  intended  for  an  invalid,  capers  may  be  added. 

Chicken  Broth. 

Buy  an  old  fowl.  It  makes  better  broth  than  a  young 
one,  if  not  too  old.  Weigh  it,  and  cut  it  into  small  pieces, 
removing  the  skin  and  cracking  the  bones  well.  Proceed 
as  with  "  Stock."  Next  day,  or  when  thoroughly  cold, 
take  off  the  fat,  and  to  each  one  and  one  half  quarts  of 
stock  allow  one  tablespoonfui  raw  rice.  Proceed  as  with 
"  Mutton  Broth."  Add  a  little  parsley  if  you  like. 

Chicken  or  Turksy  Soup. 

Make  this  of  the  water  in  which  chickens  have  been 
boiled  ;  or  of  the  bones,  stuffing  and  gravy  of  roast  chick- 
ens or  turkey.  Thicken  with  a  little  rice  or  cracker- 
crumbs,  and  season  with  minced  celery,  and  a  few  blades 


108  How  to  Cook  Well. 

of  mace,  if  you  like.  Serve  with  or  without  "Croutons." 
If  you  wish  it  richer,  add  a  slice  of  salt  pork  while  boil- 
ing, and  cream  before  serving. 

Chicken  or  Turkey  Soup  with  Oysters. 

Make  a  good  broth  by  the  preceding  receipt.  When  it 
boils  up,  omit  the  rice,  but  put  in  a  short  time  before  serv- 
ing, the  liquor  from  three  pints  of  oysters.  Add  the  oys- 
ters at  the  last  moment,  as  they  should  not  be  allowed  to 
boil  till  tough. 

Put  in  a  pinch  of  cayenne  pepper  and  a  very  little  pow- 
dered mace. 

For  this  soup,  the  remains  of  a  dish  of  "  Escalloped  Oys- 
ters," or  of  "  Stewed  Oysters  "  may  be  used  —  being  sure 
not  to  let  the  oysters  boil. 

A  good  addition  is,  a  little  celery,  cut  into  fine  bits,  and 
boiled  with  the  soup. 

«t 
White  Soup, 


c  1  quart  chicken  broth  (  or  any 
\       clear  stock). 
I  li  cupfuls  cream  or  milk. 
1  egg  (yolk  only)  or 


li  tablespoonfuls  mashed  po- 
tato. 

Pepper  and  salt. 
Croutons  (may  be  omitted). 


Heat  together  the  broth  and  cream.  As  soon  as  it  boils, 
pour  it  over  the  egg  (beaten  light)  in  the  tureen^  stirring 
fast  to  prevent  curdling.  Season,  and  serve  with  or  with- 
out "  Croutons,"  or  squares  of  toast. 

If  you  do  not  use  the  egg,  stir  in  the  potato  (previously 
rubbed  to  a  paste  with  a  little  of  the  broth)  while  the  broth 
is  boiling.  Add  if  you  like  a  few  neatly-cut  squares  of 
chicken.  This  makes  but  a  small  quantity ;  for  a  family 
of  four. 

Very  delicate  and  delicious ;  it  is  much  relished  by  in- 
valids. It  is  nicest  with  the  egg. 


Dinner. 


109 


Fotage  &  la  Heine. 


3  c.^gs  hard  boiled,  (yolks  only). 
£  cupful  bread  or  cracker- 
crumbs. 
A  little  milk. 

White  meat  of  a  boiled  chicken. 
1  pint  hot  cream. 


Liquor  from  chicken,  hot. 
Salt. 
Pepper. 
Celery  salt. 

A  little  chopped  onion,  if  de- 
sired. 


Mash  fine  the  yolks  of  the  eggs ;  soak  the  bread-crumbs 
in  the  milk  and  mix  with  the  eggs.  Chop  the  white  meat 
of  the  chicken  until  fine  like  meal,  and  stir  it  into  the  egg 
and  bread  paste.  Add  the  hot  cream  slowly,  and  then  nib 
all  into  the  well-seasoned  hot  liquor,  using  one  quart  or 
more.  Boil  five  minutes.  Add  more  salt  if  needed ;  and  if 
too  thick,  add  a  little  milk ;  or  if  not  thick  enough,  add 
more  cracker-crumbs. 

This  is  said  to  be  a  favorite  with  Queen  Victoria. 


Save-all  Soup. 

Save  up  beef-bones  from  roast  beef  and  steak,  using  also 
any  scraps  of  underdone  meat  (even  hash,  if  not  cooked 
too  long).  In  cold  weather  they  will  keep  for  nearly  a 
week,  in  a  cold  place,  covered.  In  the  meantime  collect 
what  is  left  in  the  vegetable  dishes  from  day  to  day,  using 
rice,  macaroni,  tomatoes,  peas  or  beans  (the  latter  should 
be  mashed  smooth).  If  you  have  not  these,  a  little  mashed 
potato  will  be  useful.  The  day  before  you  mean  to  have 
the  soup  boil  the  bones  slowly  for  two  hours.  Strain  and 
set  aside.  Next  day  skim,  and  set  on  the  fire  half  an 
hour  before  dinner,  with  any  cold  gravy  you  may  have. 
When  it  boils,  add  the  cold  vegetables,  according  to  judg- 
ment. Season  with  salt,  pepper,  summer  savory  and 
thyme,  also  a  little  Worcestershire  Sauce,  if  you  like,  or 
catsup. 


110  How  to  Cook  Well 

N.  B.  Do  not  tell  the  family  what  it  is  made  of,  and 
they  will  eat  it  with  a  good  relish,  if  seasoned  properly  ! 

Another  way  is  to  use  mutton  bones,  adding  the  re- 
mains of  chops  and  cutlets  if  you  have  them.  Use  to- 
mato (cooked  and  strained)  for  thickening ;  it  "  goes  well " 
with  mutton.  Add  rice,  too,  if  you  like,  or  a  little 
mashed  potato.  Capers  or  chopped  pickle  are  a  pleasant 
addition. 

Asparagus  Soup. 

2  quarts  "  Stock"  (veal  is  best), 
f  2  bunches  asparagus. 
1 2  small  slices  salt  pork. 

A  little  pepper. 

Cut  off  the  tender  tips  of  asparagus,  and  lay  aside 
while  the  rest  (cut  into  pieces)  is  boiling  in  as  little  water 
as  possible,  with  the  pork.  When  tender,  strain  the  water 
through  a  colander  into  the  stock,  and  pulp  the  asparagus 
into  it,  but  leave  out  the  pork.  Add  the  asparagus  tips 
and  the  pepper  and  boil  gently  twenty  minutes.  Serve. 


Vegetable  Soup. 


2  potatoes. 

1  a  small  turnip. 

2  medium-sized  carrots. 
1  large  onion  (minced). 


1  stick  celery  (minced). 

1  quart  water. 

2  quarts  rich  "  Stock." 
Pepper  and  salt. 


Grate  fine  the  potatoes,  turnip  and  carrots.  Put  them 
with  the  onion  and  celery  in  the  water,  and  boil  slowly  for 
one  hour  from  the  time  they  begin  to  boil.  Then  add 
stock  and  seasoning,  and  boil  all  together  about  twenty 
minutes.  Serve  without  straining  out  the  vegetables. 

Or,  the  vegetables  may  be  sliced,  and  all  boiled  to- 
gether with  the  stock  for  one  and  one  half  hours.  Strain 
and  serve. 


Dinner.  Ill 


Okra  or  Gumbo  Soup. 


1  handful  parsley  (chopped). 
Plenty  of  okra  (sliced  thiii). 
Boiling  water. 
Salt  and  pepper  (cayenne). 


2  tablespoonfuls  lard. 
2  teaspoonfuls  flour. 
1  good  fat  chicken. 
1  thick  slice  ham. 
1  onion  (chopped  fine). 

Put  the  lard  into  the  soup-pot.  When  very  hot,  stir 
into  it  the  flour.  Have  ready  the  chicken,  cut  into  pieces, 
and  the  ham,  cut  small.  Put  them  into  the  boiling  lard, 
and  fry  them  to  a  light  brown.  While  they  are  frying  add 
the  onion  and  parsley. 

Put  in  the  okra  when  the  chicken  is  partly  done,  and 
fry  with  the  rest  till  it  is  dissolved.  Then  add  the  water  ; 
the  quantity  depending  upon  the  quantity  of  okra  used. 
Season  well.  Stew  gently  for  three  hours. 

To  vary  the  Soup,  add  tomatoes  sometimes  ;  or  oysters 
(as  many  as  you  like)  with  their  liquor,  or  three  or  four 
crabs,  broken  in  pieces. 

Black  Bean  Soup. 


1  cup  black  kidney  beans. 
3  pints  cold  water. 
1  quart  stock. 


\  teaspoonful  cloves,  ground. 
1  hard-boiled  egg. 
1  lemon. 


Salt  and  pepper. 

Soak  the  beans  over  night ;  then  put  them  in  the  water, 
and  boil  slowly  until  perfectly  tender.  Strain  through  a 
colander.  Add  stock  and  seasoning  ;  return  to  the  kettle, 
and  simmer  a  few  minutes.  Rub  the  yolk  of  the  egg  to  a 
paste,  with  a  little  of  the  hot  liquor,  and  add  it  to  the  soup, 
with  the  white  of  the  egg  cut  into  dice.  Have  ready  the 
lemon,  sliced  very  thin,  in  the  bottom  of  the  tureen.  Pour 
the  hot  soup  over  it  and  serve. 

If  you  wish  the  soup  very  nice,  add  two  or  three  table- 
spoonfuls  of  sherry  wine. 

The  red  kidney  beans  make  a  good  soup  in  the  same 
way. 


112  How  to  Cook  Well. 

Bean  Soup.    (Navy  Beans.) 

Soak  one  quart  navy  beans  over  night.  In  the  morn- 
ing boil  them  in  two  quarts  cold  water.  When  tender 
rub  them  through  a  sieve,  mashing  to  a  soft  pulp.  Put 
them  in  the  soup-pot,  with  the  water  in  which  they  were 
boiled.  Add  water  in  which  roast  beef  bones  have  been 
boiled,  and  season  with  pepper,  salt,  sweet  marjoram, 
thyme  and  four  or  five  cloves.  Boil  fifteen  minutes  or 
longer,  and  serve. 

If  too  thick,  add  water. 

Another  way  is,  to  boil  with  the  beans  a  quarter  of  a 
pound  of  salt  pork,  also  one  carrot  and  three  onions 
sliced.  Pulp  all  together  through  a  colander.  Season, 
add  a  few  cloves ;  heat  again  and  serve,  without  the  ad- 
dition of  stock.  Good  bean  soup  can  be  made  of  cold 
"Baked  Beans."  Use  what  is  left  for  "  Bean  and  Tomato 
Soup." 

Bean  and  Tomato  Soup. 

Add  stewed  tomatoes  (previously  passed  through  a 
colander)  to  "Bean  Soup"  or  "Baked  Beans";  the  latter 
are  best.  If  you  use  "Baked  Beans,"  boil  them  in  a  little 
water,  and  pulp  them  also  through  a  colander;  season, 
and  add  as  much  boiling  water  as  is  necessary. 

Spiced  Tomato  Soup. 

2    quarts  "  Stock." 

1£  table  spoonfuls  raw  rice  (washed). 

1    pint  "  Stewed  Tomatoes"  (or  canned). 

Pepper  and  salt. 

A  few  whole  cloves. 

Put  the  Stock  on  to  boil,  or  use  water  in  which  roast 
meat  bones  have  been  boiled.  When  boiling  throw  in 
the  rice  and  tomatoes.  Season  with  pepper,  salt,  and 
cloves,  and  boil  for  half  an  hour. 


Dinner.  113 


Or  you  can  use  what  is  left  from  dinner  of  rice  and 
tomatoes. 

What  soup  is  left,  use  to  moisten  hash.  It  makes  a  good 
seasoning. 

Tomato  Soup.    (No.  1.) 

2i  quarts  beef  "stock." 
2    onions,  sliced. 
1    carrot  sliced. 

1  turnip  sliced. 

2  quarts  stewed  tomatoes  (or  canned). 

{I    pound  butter. 
3    tablespoonf  uls  flour. 
4    teaspoonfuls  sugar. 
Salt  and  pepper. 

Put  on  the  stock  to  boil  with  the  vegetables,  and  boil 
all  together  three  quarters  of  an  hour.  Then  strain. 
Wash  the  soup-pot  and  dry  it.  Then  put  the  butter  in  it ; 
when  it  is  hot,  add  the  flour.  Mix  it  well.  Pour  the 
soup  over  it.  Then  season.  Boil  up  once.  Skim  it,  and 
pour  into  the  tureen. 

Makes  four  quarts  of  soup. 

SOUPS    WITHOUT    MEAT. 
Tomato  Soup.    (No.  2.) 


1  quart  sliced  tomatoes. 
1  quart  boiling  water. 
1  teaspoonf  ul  soda,  dry. 


1  tablespoonful  butter. 
Salt,  and  red  pepper. 
Fine  cracker-crumbs. 


1  quart  milk. 

Boil  the  tomatoes  in  the  water  until  perfectly  tender 
(about  one  hour)  and  strain.  Then  add  the  soda.  When 
the  effervescence  subsides,  add  the  milk  and  butter.  Sea- 
son to  taste,  putting  in  enough  red  pepper  to  make  it  de- 
cidedly hot.  Lastly  add  cracker-crumbs  enough  to  thicken 
very  slightly.  Boil  up  well,  and  it  is  ready  for  the  table. 

(Canned  tomatoes  may  be  used.)  A  little  chopped 
parsley  is  a  pleasant  addition. 


114  How  to  Cook  Well. 


Mock  Bisque  Soup. 


£  can  tomatoes  (or  1  pint  raw 

tomatoes). 
1  quart  milk. 


1  tablespoonful  cornstarch. 

1  teaspoonful  salt. 

i  saltspoonf  ul  white  pepper. 


J  cup  butter. 

Stew  the  tomatoes  soft  enough  to  strain  easily.  Boil 
the  milk  in  a  double  boiler.  Cook  a  tablespoonful  of  but- 
ter and  cornstarch  together  in  a  small  sauce-pan,  adding 
enough  of  the  hot  milk  to  make  it  pour  easily.  Stir  it 
carefully  into  the  boiling  milk  and  boil  ten  minutes.  Add 
the  remaining  butter  in  small  pieces  and  stew  till  well 
mixed.  Add  salt  and  pepper,  and  the  strained  tomatoes. 

If  the  tomatoes  are  very  acid,  add  half  a  saltspoonful 
of  soda  before  straining.  Serve  very  hot. 

More  tomatoes  can  be  used,  but  it  is  more  delicate  as 
above. 

Potato,  or  Lenten  Soup. 


12  large  potatoes  pared. 
i  cupful  butter,  nearly. 
1  medium-sized  onion. 


1    pint  potato-water, 
li  tablespoonfuls  salt. 
A  sprinkling  of  pepper. 


1      quart  new  milk. 

One  and  one  half  hours  before  dinner  put  on  the  pota- 
toes to  boil. 

One  half  hour  before  dinner  put  the  butter  into  the 
soup-pot  on  the  stove.  When  hot  add  the  onion,  sliced 
very  thin,  and  fry  it  till  of  a  delicate  orange  color  (about 
fifteen  minutes).  While  the  onion  is  frying,  drain  the 
water  from  the  boiled  potatoes.  Save  it,  and  mash  the 
potatoes.  When  the  slices  of  onion  are  done,  pour  on  them 
the  milk,  and  one  pint  of  the  potato-water.  Let  all  come 
to  a  boil.  Mix  two  full  cupfuls  of  the  hot  mashed  potatoes 
till  smooth  in  the  boiling  soup.  Boil  all  together  for  a 
few  minutes,  stirring  constantly ;  season  and  dish. 

Cold  mashed  potato  (left  over)  may  be  used,  but  it  is 
harder  to  work  smooth. 


Dinner.  115 


Let  the  name  of  this  good  soup  deter  no  one  from  try- 
ing it.  It  is  easily  and  quickly  made  (which  cannot  be 
said  of  all  soups),  and  will  soon  become  a  favorite  with 
housekeepers,  especially  in  cases  of  emergency.  Enough 
for  a  family  of  six  or  seven. 


Another. 


5  or  6  potatoes  pared. 

3  or  4  large  sticks  celery. 

4  inches  square  salt  pork. 


Milk. 

Parsley  (may  be  omitted). 

Croutons. 


1  large  tablespooiif  ul  butter. 

An  hour  before  dinner  put  to  boil  the  potatoes,  celery, 
and  salt  pork,  all  together.  When  tender,  pass  through 
a  colander,  with  the  water.  Add,  while  hot,  a  large  table- 
spoonful  of  butter,  and  milk  enough  to  make  it  the  consist- 
ency of  cream.  Return  all  to  the  stove,  and  boil  five 
minutes.  Put  "  Croutons "  in  the  tureen,  and  pour  the  hot 
soup  over. 

Green  Pea  Soup. 

f  l£  quarts  shelled  peas.  i  f  1  tablespoonful  butter. 

\  3  quarts  cold  water.  \  1  teaspoouf  ul  flour. 

Pepper  and  salt. 

Take  old  peas,  which  though  not  fit  to  serve  as  a  vege- 
table, make  the  best  kind  of  soup.  Boil  them  in  the 
water,  slowly,  for  a  long  time  —  perhaps  four  hours  — 
until  the  peas  are  tender.  Then  mash  them  through  a 
colander,  also  pouring  the  water  through.  By  pouring 
the  water  a  little  at  a  time  the  pulp  of  the  peas  will  pass 
through  more  readily.  Leave  nothing  behind  but  the 
skins. 

Return  the  now  creamy  broth  to  the  fire.  When  it  be- 
gins to  boil,  season.  Rub  the  butter  in  the  flour  till 
smooth.  Add  it  to  the  soup,  which  is  now  ready  to  serve. 
(If  you  have  it,  boil  a  ham-bone  with  the  peas.)  If  you 
choose  omit  the  butter,  and  instead  boil  with  the  peas  one 
fourth  of  a  pound  of  salt  pork. 


116  How  to  Cook  Well. 


Corn  Soup. 


12  ears  of  corn. 
3  quarts  water. 
1  pint  milk  (or  chicken  broth.) 


{\ 


1  tablespoonful  butter. 

teaspoonful  flour. 
Pepper  and  salt. 


Cut  the  corn  from  half  the  cobs,  and  grate  it  from  the 
rest.  Boil  the  cobs  in  the  water  till  the  water  is  reduced 
about  one  half ;  then  strain,  and  return  to  the  fire.  Add 
the  corn  and  milk.  When  it  boils,  put  in  the  butter 
(rolled  in  the  flour)  and  season.  Boil  all  together  twenty- 
five  minutes,  longer  if  the  corn  is  old. 


Oyster  Soup. 


1  quart  oysters. 
1  cupful  water. 
1  quart  milk. 


2  tablespoonf  uls  butter. 
1  tablespoonful  flour. 
Salt,  cayenne  pepper  and  mace. 


Strain  the  liquor  from  the  oysters,  and  add  the  water. 
Put  them  in  a  do.uble-boiler.  When  it  begins  to  boil,  add 
the  milk.  When  this  boils  put  in  the  butter  (previously 
rubbed  in  the  flour),  then  the  oysters.  As  soon  as  they 
begin  to  look  ruffled  around  the  edges,  set  the  kettle 
back  on  the  stove  till  you  can  dish  the  soup.  If  it  contin- 
ues to  boil)  the  oysters  will  become  tough  and  hard.  From 
three  to  five  minutes  will  be  long  enough.  Season  just 
before  serving,  using  very  little  salt. 

Put  one  half  a  cup  of  oyster  crackers  in  the  tureen  be- 
fore pouring  on  the  hot  soup. 

Clam  Soup. 


1  quart  clams  (chopped  fine). 
1  quart  milk  and  water  (mixed). 
1  cupful  sliced  raw  potatoes. 
£  of  an  onion  (minced). 


J  cupful  butter.       ^  , 
1  tablespoonful  flour. 
Pepper  and  salt. 
Allspice  (if  you  like). 


Boil  together  till  tender  the  clams,  milk,  and  vegeta- 
bles (about  three  quarters  of  an  hour),  using  also  the  clam 
liquor.  Cut  the  butter  in  pieces,  roll  them  in  the  flour, 


Dinner.  117 


and  add  with  the  seasoning  when  the  clams  are  tender. 
Serve  with  a  few  oyster  crackers  in  the  tureen,  or  mix  in 
rolled  cracker  crumbs  if  you  like.  The  soup  is  good  with- 
out either.  Add  milk  if  too  thick. 

Salt  pork  (one  fourth  of  a  pound)  may  be  used  instead 
of  butter.  In  this  case  fry  the  onion  in  it  in  the  soup-pot; 
then  add  the  other  things.  When  sufficiently  boiled, 
thicken  with  the  Hour,  season  and  serve. 


PISH. 

REMARKS. 

FISH  is  not  fit  to  eat  unless  fresh,  or  frozen.  If  frozen 
it  may  be  kept  for  weeks  in  winter,  but  be  sure  not  to  let 
it  thaw  till  immediately  before  cooking  it.  Then  lay  it  in 
cold  water  for  an  hour  or  so  to  thaw.  Do  not  buy  fish 
unless  the  eyes  are  prominent  and  bright,  the  gills  bright 
red,  and  the  body  firm  ;  the  absence  of  these  signs  shows 
that  the  fish  is  not  fresh.  Fish  bought  in  market  are 
usually  ready  cleaned,  but  for  the  convenience  of  those 
who  enjoy  the  luxury  of  fishing  themselves  I  will  give  di- 
rections for  this. 

Fish  should  be  scaled  and  cleaned  as  soon  as  possible 
after  being  caught.  In  doing  this  use  as  little  water  as 
possible,  though  enough  must  be  used  to  wash  them  thor- 
oughly afterwards.  Begin  by  scraping  off  every  one  of  the 
scales.  Then,  if  the  fish  is  smalt  or  intended  for  broiling 
or  frying,  split  it  down  the  back,  and  remove  all  the  en- 
trails. If  large,  or  intended  for  baking  or  boiling  whole, 
open  it  as  little  as  possible  ;  cut  it  in  front  from  the  gills 
downward  about  two  inches,  put  in  your  finger  and  draw 
the  entrails  up,  taking  care  not  to  break  the  gall-bag,  or 
the  whole  fish  will  taste  bitter.  The  blood  must  all  be 


118  How  to  Cook  Well. 

scraped  and  washed  out.  Pond  fish  and  flounders  should 
be  soaked  for  an  hour  in  strong  salt  and  water,  to  take 
away  the  earthy  taste. 

Keep  a  fish  in  the  coldest  place  you  can  find,  until 
ready  to  cook  it.  If  it  is  to  be  kept  over  night,  rub  it  well 
with  salt  on  every  side,  and  scatter  salt  thickly  over  the 
inside ;  it  will  easily  wash  off  in  the  morning. 

The  largest  fish,  such  as  Salmon  and  Halibut  are  bought 
in  market  already  cut  into  pieces  for  boiling  or  steaks  for 
broiling  or  frying. 

Cod  is  often  boiled,  but  other  fish  of  the  same  size,  such 
as  Blue  Fish,  are  usually  baked,  with  the  exception  of 
Shad,  which  is  best  broiled.  Mackerel  should  be  broiled 
or  fried.  Smelts  are  always  fried  ;  and  so  are  most  small 
fish,  commonly  called  Pan-fish. 

I  cannot  give  rules  for  cooking  every  kind  of  fish,  they 
are  too  numerous.  Suffice  it  to  say  that  the  directions  for 
cooking  one  will  apply  to  any  other  of  the  same  size. 

To  Boil  Pish. 

Wash  and  wipe  the  fish.  Rub  a  little  salt  along  the 
bone  and  on  the  thick  part.  Lay  the  fish  in  a  clean  cloth, 
previously  dipped  into  hot  water  and  dredged  with  flour 
to  prevent  sticking.  Draw  it  together  to  fit  the  shape  of  the 
fish,  and  sew  it,  having  but  one  thickness  of  cloth  around 
the  fish.  (Some  persons  use  a  fish-kettle  ;  then  sewing  in 
a  cloth  is  needless.  But  any  one  who  will  take  the  trouble 
to  use  the  cloth  will  find  that  the  fish,  though  it  requires 
a  little  dexterity  to  turn  it  out,  will  have  a  far  finer  flavor 
than  that  which  is  boiled  in  a  fish-kettle.)  Put  it  into 
cold  water  enough  to  cover  it,  with  a  tablespoonf  ul  of  salt 
and  a  tablespoonf  ul  of  vinegar.  (If  you  put  it  into  boiling 
water  the  inside  will  have  a  raw  taste.)  Notice  when  it  be- 
gins to  boil,  and  counting  from  that  time  allow  it  to  boil 
about  fifteen  minutes  for  each  pound,  though  different 


Dinner.  119 


kinds  of  fish  require  a  longer  or  shorter  time  to  boil.  It 
should  boil  rather  font.  Take  off  any  scum  that  may  rise. 

When  done  (which  can  be  ascertained  by  opening  a 
corner  of  the  cloth  and  piercing  with  a  fork)  take  the  fish 
out.  Lay  it  on  a  platter  while  you  cut  the  threads,  and 
fold  back  the  cloth.  Invert  another  platter  on  it,  and 
very  quickly  and  dexterously  turn  the  fish  out  on  it. 
Take  off  the  cloth,  wipe  the  edges  of  the  platter  if  at  all 
smeared,  and  pour  "  Drawn  Butter  "  over  and  around  the 
fish.  Serve  more  in  a  gravy  boat. 

Lay  slices  of  hard-boiled  egg  over  the  fish  and  around 
the  platter ;  also  parsley,  if  you  can  get  it,  and  add  a  few 
capers.  Or  use  "  Egg-sauce." 

If  you  use  a  fish-kettle  allow  only  ten  minutes  or  less  to 
the  pound,  for  boiling. 

Boiled  Cod. 
(See  To  Boil  Fish.) 

A  cod-fish  is  so  much  thicker  at  one  end  than  the  other, 
that  it  is  impossible  to  have  all  parts  evenly  cooked  in 
boiling.  So  it  is  a  good  plan  to  cut  the  fish  in  half,  boil- 
ing the  head  and  shoulders  (the  thickest  part)  for  dinner, 
and  reserving  the  thin  end  to  boil  for  breakfast  next  day. 
It  will  keep  if  sprinkled  thickly  with  salt  on  the  inside. 

To  use  what  is  left  of  Boiled  Cod  see  Boiled  Halibut. 

Boiled  Halibut. 

Buy  a  thick  piece  to  boil.  Boil  like  other  fish  (see  "To 
Boil  Fish"),  but  without  a  cloth,  if  you  choose,  as  the 
texture  of  this  fish  is  so  firm  as  not  to  be  in  danger  of 
breaking,  if  boiled  slowly.  Boil  five  or  ten  minutes  to  the 
pound,  from  the  time  it  begins  to  boil. 

Cold  Halibut  can  be  made  use  of  in  a  great  variety  of 
ways.  Use  what  is  left  for  Fish  Salad,  Escaloped  Fish, 
Fish  Hash  or  Fish  Balls,  Pat6s,  or  Croquettes. 


120  How  to  CooJc   Well. 

Boiled  Salmon. 

(See  "  To  Boil  Fish.")  Salmon  requires  more  con- 
stant skimming  than  other  fish,  and  also  takes  longer  to 
boil.  Allow  twenty  minutes  to  each  pound  from  the  time 
it  begins  to  boil.  Use  warm  water,  or  it  will  lose  its 
color.  Serve  with  "  Cream  Sauce." 

Mix  what  is  left  over  with  the  sauce,  and  warm  for 
breakfast.  Or  make  into  "  Fish  Balls." 

Fish  Au  Court  Bouillon. 

3    pounds  fish  of  any  kind. 
/ 14  tablespoonfuls  butter. 
I   i  pint  chopped  onions. 

2    tablespoonfuls  ««  Browned  Flour.  " 

1    pint  chopped  tomatoes. 

1    pint  water. 

£    pint  claret  wine. 

1    tablespoonful  parsley  (chopped). 

1    teaspoonftil  powdered  thyme. 

£    teaspoonf  ul  powdered  cloves. 

£    teaspoonful  powdered  allspice. 

Pepper  and  salt. 

Fry  the  onions  in  the  butter  in  a  deep  kettle.  Add  the 
flour,  and  stir  well.  Put  in  the  tomatoes ;  water,  wine, 
parsley,  spices,  and  seasoning.  Let  it  all  come  to  a  boil. 
Then  add  the  fish,  previously  sliced.  Let  it  simmer  forty 
minutes. 

Baked  Fish  (of  the  size  of  Cod,  Blackfish  or  Shad). 

Make  a  stuffing  by  either  of  the  following  rules,  and  fill 
the  fish,  previously  washed  and  wiped  dry.  Or  butter 
thin  slices  of  bread,  sprinkle  them  with  salt,  pepper  and  a 
few  drops  of  water.  Stuff  the  fish,  and  sew  it  up  with  a 
needle  and  thread.  Skewer  the  head  and  tail  together,  or 
tie  with  twine.  Lay  it  on  an  earthen  platter,  in  which  it 
should  be  served,  as  it  is  difficult  to  remove  a  baked  fish 


Dinner.  121 


without  breaking.  Flour  it  well.  Put  a  few  thin  slices  of 
salt  pork  on  top  of  the  fish,  with  skewers,  and  sprinkle  salt 
over  it.  Baste  it  about  once  in  every  ten  minutes  with  the 
liquor  which  cooks  out  of  it.  Add  a  little  water  if  there 
is  not  enough. 

Allow  fifteen  minutes  to  the  pound  for  baking  fish. 
The  oven  should  be  moderately  hot ;  if  very  hot  it  will  not 
cook  well  in  the  middle.  Brown  it  well.  When  it  can  be 
easily  pierced  by  a  fork,  take  it  from  the  oven,  remove 
the  skewers,  pork  and  thread,  and  serve.  Garnish,  if  you 
like,  with  sprigs  of  parsley  and  slices  of  lemon.  Or  lay 
"Fried  Oysters"  around  the  dish.  If  you  choose,  scatter 
over  the  fish  drops  of  Madeira  wine  or  lemon-juice. 

Or,  serve  simply  with  catsup  or  Worcestershire  sauce. 

For  another  way  to  bake  fish  see  Baked  Blue  Fish. 

Stuffing  for  Baked  Fish. 
(See  page  147.) 

Two  tablespoonfuls  chopped  ham  fat  may  be  used  in- 
stead of  butter.  It  is  economical,  and  gives  a  pleasant 
flavor. 

Mashed  Potato  makes  a  good  stuffing  for  fish. 

Onion  Stuffing  for  Fish. 


8  large  onions  (chopped). 
4  cupful  bread-crumbs. 
Butter  size  of  an  egg. 


A  little  pepper. 

Anchovy  sauce  enough  to  give  a 

red  color  to  the  stuffing. 


Mix  all  well  together.  Tomatoes  may  be  used  in  place 
of  Anchovy  Sauce.  In  that  case  use  salt  pork  (chopped) 
instead  of  butter. 

Mississippi  River  Steamboat  Stuffing  for  Fish. 

Cut  raw  corn  from  the  cob,  add  to  it  one  third  as  much 
raw  tomatoes  (chopped  coarse).  Dredge  well  with  flour, 
and  add  a  beaten  egg,  having  mixed  them  well  together. 


122  ttow  to  Cook  Well. 

Season  with  salt  and  pepper  and  one  teaspoonful  melted 
butter,  and  stuff  the  fish.     Bake  as  usual. 

Fish  served  in  this  way  is  popular  on  the  Mississippi 
River  steamboats. 

Baked  Blue  Fish. 

y. 

Wash  the  fish.  Do  not  remove  the  head  or  tail.  Stuff 
it  with  "Stuffing  for  Baked  Fish"  (see  page  121),  and 
sew  it  up.  Put  into  a  dripping-pan  a  slice  of  salt  pork, 
cut  into  strips.  Fry  on  top  of  the  stove  till  crisp,  then 
add  to  it  half  a  cupful  of  boiling  water.  Lay  in  the 
fish.  Sprinkle  the  top  with  hot  water;  dredge  thickly 
with  flour,  and  lay  bits  of  butter  over  the  entire  top. 

Bake  one  hour,  in  a  moderate  oven,  basting  it  often 
with  the  water  in  the  pan,  so  that  it  will  not  become  dry. 
If  the  water  wastes  away  in  the  pan,  add  more  (boiling). 
When  done,  take  out  the  string  with  which  it  was  sewed. 
Put  on  a  hot  platter,  while  you  make  the  gravy. 

Set  the  dripping-pan  on  top  of  the  stove.  When  the 
gravy  boils,  dredge  in  more  flour  (stirring  fast),  and  add 
butter,  pepper  and  salt.  Pour  over  the  fish,  and  lay  slices 
of  lemon  on  top. 

(Grated  horse-radish  may  be  substituted  for  the  lemon.) 

This  is  the  nicest  way  to  cook  Blue  Fish,  as  it  is  more 
sure  of  being  cooked  through  than  by  any  of  the  other 
ways,  and  the  delicious  flavor  is  well  drawn  out. 

Halibut  (baked). 

Buy  either  a  thick  slice  as  for  boiling,  or  thinner  ones  as 
for  frying.  In  the  latter  case,  pile  them  up  with  lumps  of 
butter  between  the  slices. 

Put  several  lumps  of  butter  in  the  bottom  of  a  tin  pan. 
Lay  in  the  fish,  sprinkled  with  pepper  and  salt,  and  set  it 
in  the  oven  which  should  not  be  very  hot.  In  about  fifteen 
minutes  pour  over  it  one  pint  boiling  water  (or  enough  for 


Dinner.  123 


gravy),  flour  it,  and  leave  it  till  it  is  tender  when  pierced 
by  a  fork.  Then  put  the  fish  in  a  platter,  with  a  little  but- 
ter, and  keep  it  hot  while  you  make  the  gravy.  Set  the 
pan  on  top  of  the  stove,  let  the  gravy  boil,  and  thicken  it 
by  dredging  in  flour.  Stir  while  it  thickens,  and  then  pour 
over  the  fish. 

One  pound  will  bake  in  half  an  hour.  An  improvement 
is  to  add  catsup  to  the  gravy,  or  dot  the  fish  with  spoon- 
fuls of  currant  jelly. 

Fried  Fish. 

Wash  the  fish  and  wipe  dry.  Lay  them  in  a  towel  long 
enough  to  absorb  the  moisture,  then  rub  them  with  salt, 
and  dredge  with  flour,  or  roll  in  corn-meal.  Have  ready 
five  or  six  slices  of  salt  pork  fried  to  a  crisp.  Take  them 
out  and  lay  the  fish  whole  if  very  small,  split  if  larger,  in 
the  boiling  fat  in  the  frying-pan.  Be  sure  to  have  plenty 
of  fat,  enough  to  half  cover  the  fish.  Fry  over  a  very  hot 
fire ;  turn  when  half  done,  and  when  brown  on  both  sides 
serve  at  once,  having  the  head  of  one  to  the  tail  of  the 
next  in  the  platter. 

It  is  an  improvement  to  dip  the  fish  into  beaten  egg  b£ 
fore  dredging  them.  Lard  may  be  used  in  place  of  salt 
pork,  but  it  does  not  give  so  good  a  flavor. 

Fish  Steaks  (fried). 

Buy  steaks  of  halibut,  salmon,  or  any  very  large  fish. 
Have  them  cut  about  one  inch  thick.  Wash  and  wipe  dry. 
Dip  each  into  a  beaten  egg,  on  a  plate,  then  into  fine 
crumbs  or  better  still,  corn  meal,  and  lay  in  a  frying-pan, 
containing  enough  boiling  lard  to  half  cover  the  fish.  Or 
four  or  five  slices  of  salt  pork  may  be  used  instead  of  lard. 
When  half  done,  turn  and  brown  the  other  side,  and 


124  How  to  Cook  Well 

sprinkle  with  salt  and  pepper.     The  fish  should  fry  in  ten 
minutes. 

Lay  the  steaks  neatly  on  a  hot  platter ;  and  garnish,  if 
you  choose,  with  slices  of  lemon  and  sprigs  of  parsley. 

To  Broil  Fish. 

"Wash  and  wipe  the  fish  and  dredge  it  with  flour.  But- 
ter a  toaster ;  lay  the  fish  on  it,  open  flat,  with  the  inside 
toward  the  coals.  If  the  fish  is  heavy,  lay  the  toaster  on 
a  gridiron.  If  large  and  thick,  let  it  heat  through  gradu- 
ally, and  cook  it  slowly  a  long  time  to  ensure  its  being 
done  in  the  inside.  Keep  it  covered  with  a  pan,  and  oc- 
casionally wet  the  top  with  melted  butter,  to  prevent  its 
getting  dry.  Turn  the  toaster  when  half  done.  This  is  a 
better  way  than  to  use  a  knife  and  fork  in  turning  the  fish. 
Increase  the  heat  towards  the  last,  or  put  the  fish  nearer 
the  coals.  Some  large  fish  take  an  hour  to  broil.  Those 
should  be  watched  carefully,  as  it  is  a  difficult  operation 
to  cook  one  successfully. 

If  the  fish  is  small  it  can  be  cooked  more  quickly,  over 
a  hotter  fire.  Season  broiled  fish  just  before  dishing; 
after  dishing  put  bits  of  butter  over  the  top. 

Broiled  Shad. 

(See  "  To  Broil  Fish.") 

It  will  take  twenty  minutes  to  broil  shad  ;  longer  if  the 
fish  is  large.  Increase  the  heat  towards  the  last,  so  that  the 
fish  will  be  done  through. 

Delicate  Shad. 

Wash  the  shad,  and  wipe  it  dry.  With  a  sharp  pocket- 
knife  remove  all  the  bones.  Butter  a  gridiron.  Place  the 
shad  on  it,  flat,  over  hot  coals,  and  broil  for  five  minutes, 
with  the  inside  down.  Transfer  carefully  to  a  flat  tin 
sheet  buttered.  Dredge  it  with  flour.  Scatter  on  a  little 


Dinner.  125 


salt  and  a  very  little  cayenne  pepper.  Then  pour  over 
the  entire  surface  a  tablespoonful  of  melted  butter.  Set  it 
in  the  oven,  which  should  be  moderately  hot,  and  bake  it 
twenty  minutes. 

Serve  on  a  platter,  with  bits  of  butter  laid  on.  Servo 
with  it  in  a  gravy-boat,  "Asparagus  Sauce,"  or  pour  it 
over  the  fish. 

Pried  Shad. 

Get  a  roe-shad,  if  possible,  for  this.  Wash,  wipe,  and 
cut  the  shad  into  eight  pieces,  removing  fins  and  tail. 
Lay  them  in  a  cloth  to  absorb  the  moisture.  When  ready 
to  cook  dredge  with  flour  and  lay  the  fish  with  the  roe 
(also  floured)  in  a  hot  frying-pan,  in  which  there  is  enough 
boiling  lard  to  half  cover  the  fish.  At  the  end  of  five  min- 
utes, salt  and  pepper  the  fish  and  turn  it.  Salt  and  pepper 
the  other  side.  When  brown  and  tender  lay  the  fish  on  a 
hot  platter,  with  the  roe. 

As  most  persons  have  no  frying-pan  large  enough  to 
hold  a  whole  shad  at  once,  a  good  way  is,  to  fry  half  first, 
and  place  it  on  the  table  with  half  the  roe ;  and  after- 
wards bring  in  a  second  supply  hot. 

Smelts. 

Soak  smelts  in  warm  water  for  fifteen  minutes ;  then 
scrape  them.  Remove  the  long  dark  vein  that  runs 
through  the  body,  by  gently  putting  off  the  head,  first 
loosening  it  slightly  with  a  knife.  After  this,  rinse  them, 
and  lay  them  in  a  cloth  to  dry.  Then  roll  each  in  a  plate 
of  corn  meal.  Fry  them  delicately  in  deep  lard  (or  enough 
to  half  cover  them),  boiling  hot  when  they  are  put  in,  and 
kept  so  till  the  fish  are  brown.  Sprinkle  them  with  salt 
when  you  dish  them ;  if  put  on  when  you  begin  to  cook 
them  they  will  not  brown. 

Serve  tastefully  with  parsley. 


126  How  to  Cook  Well. 

Perch. 

Dress  and  fry  whole  like  smelts.  They  take  longer  to 
fry.  They  can  be  hastened,  and  also  made  to  look  pretty 
by  cutting  them  half  through  at  intervals  on  each  side  be- 
fore frying. 

Mackerel. 
(See  Broiled  Fish.} 

It  takes  fifteen  minutes  to  broil.     Or,  it  may  be  fried. 
(See  Fried  Fish.} 

Allow  nearly  half  an  hour  to  fry  it,  if  large  and  thick. 
Do  not  have  the  fire  too  hot  at  first. 

Salmon  a  Plndienne. 

Broil  a  salmon  steak.  While  it  is  broiling  make  the  fol- 
lowing sauce : 

Put  a  small  piece  of  butter  in  a  sauce-pan.  When 
melted,  dredge  in  a  little  curry  powder,  and  a  little  flour. 
Stir  it  until  smooth,  and  thick  as  cream.  Add  a  little 
gravy.  Boil  five  minutes  ;  then  stir  in  a  spoonful  of  chow- 
chow,  made  with  mustard,  and  chopped  coarse.  Boil  five 
minutes  more. 

Have  ready  a  hot  platter,  with  some  hot  mashed  potato 
in  the  centre,  flattened  on  top.  Lay  the  fish  on  the  potato, 
and  pour  the  sauce  around  it.  Serve  very  hot. 

Escaloped  Fish. 

Boil  about  two  pounds  of  any  kind  of  fish  ;  or  use  fish 
left  from  dinner.  Pick  it  to  shreds  with  a  knife  and  fork, 
while  you  prepare  the  following  sauce  : 


1  quart  milk. 

1  onion. 

1  bunch  parsley. 


Butter  size  of  an  egg. 

£  teaspoonful  salt. 

A  pinch  red  or  black  pepper. 


3  tablespoonf  uls  flour. 

Boil  the  milk  with  the  onion  and  parsley.     When  the 

flavor  is  extracted  from  these,  strain  them  out,  and  thicken 


Dinner.  127 


the  milk  while  boiling,  by  stirring  in  the  flour,  previously 
rubbed  smooth  in  a  little  cold  water.  Add  the  butter  and 
seasoning. 

Moisten  the  fish  with  some  of  the  sauce.  Then  put  fish 
and  sauce  in  layers  in  a  buttered  pudding-dish,  having 
sauce  on  top.  Cover  with  crumbs  and  bits  of  butter. 
Bake  in  a  quick  oven  nearly  half  an  hour. 

A  wineglass  of  wine  poured  over  all,  just  before  serving, 
is  an  improvement.  A  little  chopped  celery  may  be  sub- 
stituted for  the  parsley  if  preferred. 

No.  2.  Make  as  above,  but  add  a  layer  of  cold  boiled 
potatoes  (sliced)  over  each  layer  of  fish. 


No.  3,  1  pint  milk. 

f  Butter  size  of  an  egg. 

1 2  tablespoonf uls  flour. 

8  eggs,  well-beaten. 

Boil  the  milk ;  rub  the  butter  and  flour  together  and  add 
them.  Let  it  boil  a  minute ;  then  pour  over  the  eggs,  stir- 
ring fast.  Sprinkle  salt,  pepper  and  grated  nutmeg  on 
the  shredded  fish,  and  place  alternate  layers  of  it  and  the 
sauce  in  a  dish  until  filled.  Cover  the  top  with  bread- 
crumbs and  bake  twenty  minutes. 

A  delicious  dish. 


Casserole  of  Fish. 


1  cupful  cold  fish. 

A  little  milk. 

A  lump  of  butter. 


1  cupful  mashed  potato. 

2  hard-boiled  eggs,  sliced. 
Salt  and  pepper. 


Flake  the  fish  and  moisten  it  with  the  milk  and  butter. 
Butter  a  small  mould,  and  put  in  alternate  layers  of  po- 
tato, fish  and  slices  of  egg,  with  sprinklings  of  salt  and 
pepper.  Stearn  twenty  minutes ;  turn  out  in  a  hot  platter 
and  garnish  with  parsley. 


128  How  to  Cook  Well. 


Spiced  Fish  (for  Luncheon  or  Tea). 


6  cloves. 

6  allspice  kernels. 

6  pepper  corns. 

1  tablespoonf  ul  brown  sugar. 


1  cupful  sharp  vinegar. 
1  pint   cold    flaked    fish    (any 
kind). 


Steep  the  spices  in  the  vinegar  for  ten  minutes,  and 
pour  over  the  fish.  Serve  cold. 

To  Pickle  Fish. 

Any  fish  may  be  pickled  in  this  way.  Wash  and  cut 
the  fish  into  pieces  about  six  inches  square.  Boil  them  till 
very  tender  and  bloodless.  Take  out  the  pieces  carefully, 
so  as  not  to  break  them.  Lay  them  in  a  stone  jar ;  and 
pour  over  them,  while  hot,  the  following  pickle,  which 
should  be  prepared  while  the  fish  is  boiling. 

2  quarts  vinegar.  1  dozen  blades  of  mace. 


1  pint  of  the  water  in  which  the 

fish  is  boiled. 
1  onion  (sliced  fine). 


2  teaspoonf  uls  made  mustard, 
i  dozen  whole  cloves. 
A  little  pepper  and  salt. 


There  is  no  need  to  boil  the  vinegar.  When  ready  the 
pickled  fish  should  be  kept  tightly  covered,  and  in  a  cold 
place. 

Use  it  within  a  few  days,  as  it  will  not  keep  long. 

Nice  for  lunch  or  tea  in  summer. 

Potted  Fish. 

Any  kind  of  large  fish  will  do.  Take  out  the  backbone, 
and  let  it  lie  in  cold  water  salted  for  two  hours.  Cut  it  in 
slices  and  put  in  a  stone  jar,  sprinkling  each  layer  with 
salt,  red  pepper,  allspice  and  cloves,  or  cinnamon,  also  put 
in  little  bits  of  butter,  and  a  dredging  of  flour.  Pour  over 
all  enough  vinegar  to  cover  the  fish.  Tie  a  cloth  close 
over  the  top  of  the  jar,  and  cover  with  a  plate  as  close  as 
possible.  Bake  in  a  very  steady  oven,  for  six  hours  if  the 


Dinner.  129 


quantity  is  large ;  or  set  it  in  a  pot  of  cold  water,  and  boil 
from  three  to  five  hours,  according  to  quantity. 

Leave  it  in  the  jar  all  night. 

Turn  out  and  cut  in  thin  slices. 

To  every  two  pounds  of  fish,  allow  one  tablespoonf ul  of 
allspice  and  cloves  or  cinnamon  mixed.  More  would  be 
too  much. 

Stewed  Fish. 

Cut  any  kind  of  fish  into  squares,  and  put  them  in  a 
saucepan.  Cover  with  cold  water.  Boil  gently  till  ten- 
der. Then  rub  a  large  lump  of  butter  with  about  half  as 
much  flour  till  smooth.  Moisten  with  a  little  of  the  boil- 
ing water  from  the  fish,  and  add  it  to  the  contents  of  the 
saucepan.  Add  pepper  and  salt,  and  a  cupful  of  cream  or 
milk.  Let  it  boil  up  once,  and  serve  hot. 

N.  B.  If  you  have  but  a  small  amount  of  fish,  or  if  you 
like,  add  sliced  potatoes  and  onion  or  chopped  celery 
when  you  put  the  fish  on. 

A  nice  dish  for  breakfast  or  tea. 

Pish  &  Pltalienne. 


1  quart  stewed  tomatoes. 
4  pounds  fish,  any  kind. 


2  onions  (sliced  thin). 
Salt  and  pepper. 


§  cupful  sweet  oil. 

The  tomatoes  must  be  stewed  till  tender.  While  they 
are  cooking,  cut  the  fish  (previously  washed)  into  square 
pieces.  Have  the  oil  in  a  deep  kettle  on  the  fire.  When 
hot,  put  in  the  onions,  and  fry  them.  Then  add  the  fish. 
Strain  the  tomatoes  (mashing  them  well)  through  a  colan- 
der. Pour  them  on  the  fish  in  the  kettle.  Add  salt  and 
pepper.  Cover  the  kettle  close,  and  stew  for  one  hour, 
taking  care  that  it  does  not  burn.  When  done,  the  fish 
will  be  tender,  and  will  look  red. 

This  may  well  be  described  as  "  a  Pretty  Kettle  of  Fish ! " 


130  How  to  CooJe  Well 


Fish.  Chowder. 


5  pounds  codfish  or  sea-bass. 
1  pound  salt  pork  (chopped). 
4  or  5  onions  (sliced). 
3  large  potatoes  (sliced). 


A  few  pounded  crackers. 
A  few  whole  crackers. 
Milk  or  water. 
Pepper  and  salt. 


Cut  the  fish  into  pieces  three  or  four  inches  long.  Put 
in  the  bottom  of  a  deep  kettle  a  layer  of  the  pork,  then 
one  of  fish,  one  of  potatoes,  one  of  onions,  and  one  of 
pounded  crackers.  Season  with  a  very  little  pepper  and 
salt.  Repeat  the  layers  in  this  order.  Make  a  layer  on 
top  of  all  of  whole  crackers,  buttered.  Pour  over  all 
enough  milk  or  water  to  cover  it  well.  Cover  the  pot. 

Stew  slowly  for  an  hour.  Transfer  to  the  tureen  care- 
fully, so  as  not  to  break  the  pieces  of  fish. 

If  you  choose,  omit  the  pounded  crackers,  and  dredge 
the  fish  and  potatoes  with  flour. 

Cape  Cod  Chowder. 

1  codfish  (very  fresh). 

3  or  4  slices  salt  pork. 

1  dozen  hard  crackers  (soaked  slightly) . 

4  or  5  onions  (sliced). 
Pepper  and  salt. 

Put  the  salt  pork  in  the  bottom  of  a  deep  kettle.  Fry 
it  brown,  then  take  it  out,  and  put  into  the  fat  half  the 
crackers  and  onions,  then  the  fish  (cut  into  pieces  about 
four  inches  long),  then  the  rest  of  the  crackers  and 
onions.  Season  with  pepper  and  salt.  Pour  over  all 
enough  boiling  water  to  cover  it  well.  Cover  the  kettle, 
and  stew  slowly  for  one  hour. 

N.  B.  Allow  one  pound  of  salt  pork  to  four  pounds  of 
fish.  Dish  carefully,  so  as  not  to  break  the  pieces. 

A  Rich  Chowder. 

Like  either  of  the  above,  with  the  addition  of  spices, 
butter  rubbed  in  flour,  parsley,  mushrooms,  and  wine. 


Dinner.  131 


Stewed  Eels. 

Skin  and  clean,  removing  all  the  fat  from  the  inside ; 
cut  into  pieces  less  than  two  inches  long ;  stew  slowly  in 
cold  salted  water  enough  to  cover  them,  for  one  hour. 
Add  then  one  tablespoonful  of  butter,  a  little  pepper,  one 
tablespoon  ful  of  flour,  rubbed  smooth  in  cold  water.  Stir 
till  it  thickens  well.  Serve  hot  in  a  covered  dish. 

Fried  Eels. 

Prepare  as  for  stewing.  Roll  in  flour  or  corn  meal,  and 
fry  in  hot  lard  or  beef  drippings,  until  brown. 


Ways  to  Use  Cold  Fish. 


Escalloped  Fish. 
Casserole  of  Fish. 
Spiced  Fish. 
Fish  Salad. 


Fish  Balls. 
Fish  Pates. 
Fish  Croquettes. 
Fish  Hash. 


SHELL  FISH. 
To  Open  Clams. 

Wash  them  clean.  Then  put  them  in  a  deep  kettle, 
with  a  very  little  water  in  the  bottom.  Cover  close  and 
set  on  the  fire.  When  the  water  boils  and  the  steam  rises 
the  shells  will  open,  and  the  clams  can  easily  be  taken  out. 

This  is  a  better  way  than  to  pour  a  quantity  of  boiling 
water  over  them,  for  the  liquor  is  all  saved,  without  being 
much  weakened  by  water. 

N.  B.  If  any  of  the  clams  have  already  opened,  those 
must  be  rejected  as  not  good. 


Clam  Chowder. 


2  slices  fat  pork. 

3  large  potatoes  (sliced). 
2  quarts  hot  water. 

4  ship-biscuit  (broken). 


1  tablespoonful  butter. 
1  pint  clams  (measured  after 
being  taken  from  the  shell). 
Salt  and  pepper. 


1  cupful  milk. 
Put  the  pork  in  the  soup-pot.    When  browned  add  the 


132  How  to  Cook  Well. 

potatoes  and  the  water.  Boil  till  the  potatoes  are  nearly 
done.  Then  put  in  the  ship-biscuit,  milk  and  butter.  Let 
these  come  to  a  boil.  Then  add  the  clams  with  their 
liquor.  Boil  ten  minutes,  and  serve. 

Clam  Pie. 

Butter  a  pudding-dish.  Put  a  cup  upside  down  in  the 
centre,  to  keep  the  crust  from  falling  in,  and  to  prevent 
the  liquor  from  boiling  over.  Season  the  clams  with  pep- 
per, salt,  and  butter  (melted).  Fill  the  dish,  and  cover 
with  a  "  Puff  Paste,"  rolled  nearly  one  inch  thick.  Cut  a 
slit  in  the  centre,  and  bake  in  a  moderately  slow  oven, 
about  three  quarters  of  an  hour. 

Clam  Broth. 

Wash  the  clams  perfectly  clean.  Put  them  in  a  kettle, 
and  nearly  cover  them  with  boiling  water.  Boil  till  the 
shells  open.  Then  take  out  the  clams,  separate  them  from 
the  shells,  and  put  them  back  in  the  water.  Boil  them 
only  a  few  minutes.  Add  a  lump  of  butter,  and  thicken 
slightly  with  a  little  flour  (previously  rubbed  to  a  paste). 
Have  ready  three  or  four  toasted  crackers.  Lay  them  in 
the  bottom  of  a  tureen,  and  pour  the  broth  over.  (Ex- 
cellent for  invalids,  as  it  is  nutritious  and  easily  digested.) 

Escaloped  Clams. 

Chop  clams  very  fine.  Season  with  pepper  and  salt,  also 
a  dash  of  curry  powder  if  you  like  it.  Have  ready  bread  or 
cracker  crumbs,  moistened  with  a  little  milk.  Put  layers 
of  these  and  clams  in  a  deep  buttered  dish.  Bake  in  a 
moderate  oven  for  about  one  hour  (covered  the  first  half 
hour) . 

Raw  Oysters. 

"Wash  the  shells  thoroughly,  and  wipe  dry.  Open  them, 
remove  the  upper  shell,  but  leave  the  other,  with  the  oys- 
ter in  it.  Place  them  on  a  platter,  with  two  lemons  cut  in 


Dinner.  133 


quarters.  Serve  pepper  and  salt  with  them,  and  let  each 
person  squeeze  a  few  drops  of  lemon-juice  over  the  oys- 
ters, or  use  vinegar  if  preferred. 

Stewed  Oysters  (plain). 

Boil  oysters  for  three  minutes.  Then  dredge  with  flour, 
sprinkle  with  pepper,  add  a  bit  of  butter,  and  pour  into  a 
dish  lined  with  slices  of  toast,  buttered. 

Stewed  Oysters  with  Milk. 

JJoil  one  pint  milk.  Add  one  teaspoonful  flour  rubbed 
smooth  in  a  little  cold  water.  Then  put  in  the  liquor  from 
one  quart  oysters.  When  it  boils  up  again,  add  one  tea- 
spoonful  of  butter,  a  little  salt  and  a  pinch  of  cayenne 
pepper  and  mace.  Put  in  the  oysters,  and  boil  about 
three  minutes,  t.  e.  till  the  oysters  begin  to  look  ruffled 
around  the  edges.  Serve  at  once,  or  they  will  be  tough. 

Pass  around  with  them  a  plate  of  oyster  crackers. 

Stewed  Oysters  with  Celery. 
(James  Parkinson,  Philadelphia.} 

1  pint  strong  beef -broth. 

1  pint  cream. 

4  ounces  butter. 
3  teaspoonf  uls  salt. 

2  teaspoonf  uls  white  pepper. 
2  teaspoonf  uls  ground  mace. 

1  bunch  celery  (or  1  teaspoonful  celery  salt). 
A  little  powdered  cracker. 
A  little  corn  starch. 
60  fresh  large  oysters. 

Put  the  first  seven  ingredients  into  a  saucepan,  the  but- 
ter being  cut  into  small  pieces,  and  the  celery  chopped 
fine.  Let  it  boil  till  the  celery  is  tender.  Then  dredge  in 
(a  very  little  at  a  time)  the  powdered  cracker  and  corn 
starch  until  slightly  thickened. 


134  How  to  Cook  Well. 

Have  ready  the  oysters,  parboiled  in  their  own  juice 
(without  adding  water)  ;  put  them  in  a  hot  tureen,  and 
pour  over  them  the  sauce  made  as  above.  Serve  with  the 
stew  a  plate  of  Cornstarch  crackers. 

Few  persons  can  get  cream  enough  for  this  receipt ; 
milk  may  be  substituted  by  using  a  larger  quantity  of  but- 
ter. 

Stewed  Oysters  in  the  French  Style. 


1  quart  oysters. 
Cold  water. 
Pepper  and  salt. 
Butter,  size  of  a  walnut. 


2  tablespoonfuls  flour. 

Onion,  size  of  a  chestnut. 

A  little  parsley,  or  celery  tops. 


Drain  the  oysters.  Put  the  liquor  in  a  kettle  by  itself. 
Add  water  enough  for  soup  required  for  the  number  of 
people  at  dinner.  Season  with  salt  and  pepper ;  let  this 
boil,  skimming  the  entire  time.  Rub  the  butter  and  flour 
together,  and  the  onion,  minced  fine.  Brown  well  in  a 
pan.  Add  this  to  the  oyster  liquor;  put  in  the  oysters, 
and  boil  about  three  minutes. 

Mince  the  parsley,  or  young  celery  leaves.  Put  them  in 
a  soup  tureen  and  pour  in  the  oysters. 

This  preparation  of  oysters  may  be  served  for  tea,  on  a 
platter,  by  using  only  half  a  cupful  of  water.  In  this  case, 
add  the  parsley,  after  the  oysters  are  dished. 

Pried  Oysters. 

Select  large,  firm  oysters  to  fry.  Drain  the  liquor  from 
them  and  lay  in  a  cloth  for  a  few  minutes,  to  absorb  the 
moisture.  "  Egg-and-crumb  "  them.  Lay  them  carefully 
in  a  frying-pan  containing  boiling  hot  butter  deep  enough 
to  cover  them,  or  use  butter  and  lard  mixed.  Brown  deli- 
cately, sprinkle  lightly  with  salt  and  pepper,  and  serve  at 
once. 


Dinner.  135 


Oysters  Fried  in  Oil. 

Select  large  oysters,  firm-fleshed  and  highly  flavored. 
Drain  and  thoroughly  dry  them  on  a  towel.  Beat  up  an 
equal  bulk  of  eggs  and  cream,  and  a  little  salt.  Dip  the 
oysters  very  carefully  into  this  mixture,  one  by  one. 
Have  ready  some  fine  bread-crumbs,  passed  through  a 
sieve.  As  you  take  each  oyster  out  of  the  egg-and-crearn 
mixture,  roll  it  carefully  in  the  bread-crumbs,  till  every 
part  is  covered.  Lay  aside  the  oysters  in  a  cool  place  for 
half  an  hour. 

Then  fry  in  hot  olive  oil.  Do  not  let  them  cook  too 
long.  As  soon  as  they  assume  a  rich  golden  tint,  remove 
them  with  a  skimmer.  Drain  and  serve  on  a  napkin  with 
sprigs  of  parsley,  and  bits  of  lemon. 

Broiled  Oysters. 

Procure  as  large  oysters  as  possible.  Grease  well 
with  butter  a  double  gridiron,  made  of  wire.  Place  the 
oysters  on  it,  and  carefully  fold  down  the  other  half  of  the 
gridiron  on  them.  Broil  over  a  perfectly  clear  fire,  very 
quickly.  When  half  done,  turn  the  gridiron  over  and 
cook  the  other  side.  Turn  only  once.  Do  not  let  the 
oysters  burn  or  cook  too  long,  which  makes  them  tough. 

Have  ready  several  slices  of  toast,  delicately  browned. 
Moisten  slightly  in  cream  or  milk  and  spread  evenly  with 
butter,  previously  melted,  into  which  has  been  sprinkled  a 
little  salt,  and  a  dash  of  cayenne  pepper,  and  a  little 
lemon  juice  added.  Cut  the  toast  into  quarter  slices.  On 
each  of  these  small  squares  place  an  oyster,  with  a  little  of 
the  melted  butter  on  top. 

Steamed  Oysters. 

Wash  oysters  in  the  shell,  and  put  them  in  a  steamer, 
with  the  deepest  side  down,  so  that  the  liquor  will  not  be 
lost.  Steam  until  they  open,  about  twenty  minutes ;  serve 


136  How  to  Cook  Well 

in  the  half  shell,  with  vinegar,  salt  and  pepper.  They 
should  not  be  allowed  to  stand  a  moment  more  than  nec- 
essary, before  being  eaten.  They  should  not  be  served 
until  after  the  guests  are  seated. 

Roast  Oysters. 

Wash  the  shells  and  lay  them  (the  deepest  side  down), 
upon  hot  coals,  or  in  a  very  hot  oven.  When  they  begin 
to  open  they  are  done.  Remove  the  upper  shell,  by  means 
of  a  knife.  Season  the  oysters  with  pepper,  salt  and  but- 
ter, and  serve  in  the  half-shell,  or  upon  buttered  toast. 

Another  Way  is  to  remove  the  upper  shell  before  cook- 
ing. Sprinkle  the  oysters  with  pepper  and  salt,  and  lay  a 
bit  of  butter  on  each.  Lay  in  a  dripping-pan,  and  bake 
about  eight  minutes  in  a  hot  oven.  Serve  at  once.  This 
is  the  best  way  if  eaten  at  table ;  if  at  a  picnic  cook  on 
coals  in  the  shells,  without  opening. 

Escaloped  Oysters. 

Cover  the  bottom  and  sides  of  a  buttered  pudding-dish 
with  a  thick  layer  of  fine  cracker  or  bread  crumbs.  Then  put 
in  a  layer  of  oysters ;  sprinkle  with  a  pinch  of  red  pepper, 
and  the  same  of  mace  (be  sure  not  to  have  too  much  of 
either)  ;  also  a  very  little  salt.  Cover  with  dots  of  butter, 
and  put  another  layer  of  crumbs.  Repeat  until  the  dish 
is  full.  Have  the  top  layer  of  crumbs.  Put  bits  of  butter 
over  it,  and  pour  over  the  whole  a  little  of  the  oyster 
liquor,  or  milk.  Do  not  use  too  much  liquor ;  half  a  cup- 
ful to  a  quart  of  oysters  is  enough,  as  oysters  give  out  a 
good  deal  of  moisture  in  cooking,  and  if  the  mixture  is 
very  wet,  it  is  not  so  good. 

Bake  a  quart  of  oysters  half  an  hour ;  a  larger  dish  will 
take  longer.  The  oven  should  be  moderately  hot,  and  the 
dish  kept  covered  until  the  last  ten  minutes.  Then  brown 
quickly  on  the  top  shelf  of  the  oven.  Omit  red  pepper 
and  mace,  if  preferred. 


Dinner.  137 


Pickled  Oysters. 


100  oysters  (fresh). 

1  pint  best  white  wine  vinegar. 

1  medium-sized  onion  ^chopped 


1  ounce  whole  black  peppers. 
4  ounce  whole  allspice. 
4  teaspoouful  salt. 


tine). 

Scald  the  oysters  in  their  liquor,  adding  a  little  hot 
water  if  they  are  in  danger  of  burning.  At  the  end  of 
three  minutes,  strain  off  the  liquor,  and  spread  the  oysters 
on  platters  to  cool.  Add  the  vinegar,  onion  and  season- 
ing to  the  oyster  liquor,  and  boil  for  five  minutes,  closely 
covered.  When  cold,  strain  and  pour  over  the  oysters. 
Put  into  jars,  cover  close,  and  keep  in  a  cool,  dark  place. 

These  will  keep  a  month,  perhaps  longer. 

Oysters  a  la  Creme. 


1  pint  cream,  or  milk. 

2  tablespoonfuls  flour. 


1  quart  oysters. 
Pepper  and  salt. 


1 2  tablespoonfuls  butter. 

Boil  the  cream ;  rub  the  flour  and  butter,  and  stir  in. 
When  well-thickened  pour  in  the  oysters  with  their  liquor, 
and  stir  till  well-mixed ;  add  pepper  and  salt,  and  boil  until 
the  oysters  ruffle,  about  three  minutes.  Have  ready  a 
platter,  lined  with  slices  of  hot  toast.  Pour  the  oysters 
over  and  serve  hot.  If  milk  is  used,  one  egg  (beaten) 
should  be  added  at  the  last,  pouring  the  hot  mixture  on 
the  egg,  so  as  not  to  curdle  it. 

Fricasseed  Oysters. 
(A  New   Orleans  Receipt.) 


i  cupful  butter. 
1  quart  oysters. 
\  cupful  cream. 
1  teaspoonful  flour,  or  corn- 


1  egg  well  beaten. 
Salt  and  pepper. 
Chopped  parsley  (may  be  omit- 
ted). 


starch. 

Melt  the  butter  in   a  pan ;    when  very  hot,  add   the 
oysters,  well  drained.     Let  all  boil  up  a  moment.     Then 


138  How  to  Cook  Well. 

add  the  cream,  with  the  flour  or  cornstarch  stirred  into 
it.  The  moment  the  oysters  ruffle,  dip  out  a  little  of  the  hot 
cream  and  stir  with  the  egg.  Pour  it  in  with  the  oysters ; 
stir  well,  and  take  from  the  fire  at  once,  as  the  egg  should 
not  cook  but  a  moment.  Add  salt  and  pepper ;  also 
parsley,  if  you  like.  Serve  on  toasted  bread,  in  a  platter. 
For  one  gallon  of  oysters,  use  a  cupful  of  butter,  but  not 
so  much  cream,  as  that  would  be  too  much  liquid. 


Oyster  Boulette. 


1  quart  oysters. 
Butter  size  of  an  egg. 
1  tablespoonf  ul  flour. 


£  cupful  hot  milk. 
2  eggs,  yolks  only. 
Salt  and  pepper. 


&  cupful  broth,  or  boiling  water. 

Blanch  the  oysters ;  melt  the  butter  in  a  pan,  then  stir 
in  the  flour.  Add  the  broth  and  milk,  and  boil  for  a  few 
minutes.  Strain  the  oysters,  and  add  them  to  the  sauce. 
Boil  three  minutes,  then  add  the  eggs,  well-beaten,  and 
mixed  with  a  little  of  the  hot  sauce  ;  season,  and  pour  the 
mixture  at  once  over  slices  of  hot  toast,  on  a  platter. 

Devilled  Oysters. 

Choose  large  oysters.  Let  them  lie  for  fifteen  minutes 
in  a  mixture  of  lemon  juice,  and  melted  butter,  seasoned 
with  a  dash  of  cayenne  pepper.  Then  roll  them  in  pow- 
dered crumbs  of  bread  or  cracker;  dip  in  beaten  egg, 
and  fry. 

Curried  Oysters. 

1  quart  oysters. 
f  Butter,  size  of  an  egg. 
-I  1  tablespoonful  flour. 
1 1  teaspoonful  curry  powder. 

1  lemon,  juice  only  (may  be  omitted). 

A  little  salt. 

Drain  the  liquor  from  the  oysters,  and  if  there  is  not 
much  add  a  little  hot  water.  When  this  boils,  stir  in  the 


Dinner.  139 


butter,  previously  rubbed  with  the  flour  and  curry  pow- 
der. Mix  smooth  and  add  the  lemon  juice.  Boil  a  mo- 
ment, then  add  the  oysters.  Boil  until  they  ruffle,  about 
three  minutes ;  sprinkle  with  salt  and  serve  at  once,  in  a 
covered  dish.  Pass  rice  around  with  them. 

Oysters  &  la  Royale. 

Bake  a  few  oysters  in  a  pan,  in  the  oven,  for  a  few  mo- 
ments, till  they  ruffle ;  no  longer.  Have  ready  slices  of 
hot  toast,  spread  on  both  sides  with  butter,  into  which  a 
little  curry  powder  has  been  rubbed.  Spread  the  toast  on 
a  platter,  and  lay  the  oysters  on  the  toast.  Sprinkle  each 
one  with  salt  and  pepper,  and  lay  on  a  little  butter. 

Smothered  Oysters. 

Put  one  tablespoonful  of  butter  in  a  covered  sauce-pan, 
with  half  a  saltspoonf  ul  of  white  pepper,  one  teaspoonf  ul  of 
salt,  and  a  few  grains  of  cayenne  pepper.  When  hot  add 
one  pint  oysters,  drained  from  the  liquor.  Cover  closely 
and  shake  the  pan  to  keep  the  oysters  from  sticking.  Cook 
two  or  three  minutes,  or  until  plump.  Serve  on  toasted 
crackers.  To  use  the  liquor  see  page  156. 

Panned  Oysters. 

Strain  the  liquor  from  the  oysters.  Put  them  into  a  hot 
pan  over  the  fire  without  water ;  as  soon  as  they  begin  to 
curl,  add  butter,  pepper,  salt.  Serve  on  hot  toast,  wet 
with  some  of  the  oyster  liquor  (made  hot  for  the  purpose) 
and  buttered. 

"Pigs  in  Blankets." 

Season  large  oysters  with  salt  and  pepper.  Wrap  each 
oyster  in  a  very  thin  slice  of  fat  bacon,  and  fasten  with  a 
wooden  skewer.  Cook  in  a  hot  omelet  pan,  just  long 
enough  to  crisp  the  bacon.  Serve  on  small  pieces  of  deli- 
cate toast. 

Very  nice  for  luncheon. 


140  How  to  Cook  Well. 

Oyster  Pie. 

Make  "  Puff  Paste."  Line  a  pudding  dish  with  a  part 
of  it  rolled  thin.  Roll  the  rest  half  an  inch  thick,  and  cut 
out  exactly  the  size  of  the  top  of  the  dish.  (You  can  use 
an  inverted  pan  for  this.)  Bake  it  on  a  tin  sheet ;  bake 
also  that  in  the  pudding  dish.  Then  make  "  Stewed 
Oysters  with  Milk,"  adding  flour  enough  to  the  stew  while 
boiling  to  make  it  quite  thick.  Pour  this  into  the  pud- 
ding-dish, cover  with  the  thick  crust,  and  serve  at  once, 
as  hot  as  possible. 

If  oysters  and  crust  are  baked  together  the  former  are 
apt  to  be  overdone. 

To  Open  Lobsters. 

The  best  time  of  the  year  for  lobster;  is  when  oysters 
are  out  of  season  ;  that  is,  late  in  spring,  and  through  the 
summer.  Buy  a  lobster  already  boiled,  and  as  fresh  as 
possible.  The  heaviest  are  best.  If  the  tail  springs  back 
after  pulling  it,  the  lobster  is  good.  To  open  a  lobster, 
cut  the  body  the  entire  length  on  the  under  side,  with  a 
sharp  knife.  Throw  away  the  head,  which  contains  a 
poisonous  matter,  and  carefully  extract  the  poisonous  vein 
which  passes  from  it  through  the  body,  carefully  examin- 
ing the  green  fat  to  see  that  there  is  none  of  the  poisonous 
vein  left  in  it.  Remove  also  the  hairy  appendages  at  the 
side.  The  rest  of  the  lobster  is  all  good.  If  the  lobster 
shell  is  not  to  be  used,  the  quickest  way  to  extract  the 
meat  is  to  crack  it  with  a  hammer,  using  the  claws  as  well 
as  the  large  shell. 

A  Simple  Way  to  Serve  Lobster. 

Put  the  meat  from  the  body  in  the  centre  of  a  platter, 
and  that  from  the  large  claws  at  each  end  of  the  dish.  Ar- 
range the  small  claws  in  the  shell,  around  the  edge.  Gar- 
nish with  parsley  or  lettuce  leaves,  and  pass  lettuce  around 


Dinner.  141 


with  it.  Serve  with  a  "  Salad  Dressing"  poured  over  it,  or 
passed  around  with  it.  Or  serve  simply  with  vinegar,  salt 
and  pepper. 

Devilled  Lobster  or  Crab. 

After  taking  the  meat  out  of  the  shells  chop  it  fine,  and 
mix  with  it  a  little  salt  and  red  pepper,  and  plenty  of  but- 
ter. Scrub  the  shells,  fill  them  firmly  with  the  mixture, 
sprinkle  the  top  with  fine  bread  or  cracker  crumbs,  and 
bake  in  a  hot  oven  till  nicely  browned.  Serve  hot,  in  the 
shells. 

Another  way  is  to  add  to  the  meat  before  seasoning, 
one  third  as  much  of  fine  crumbs  as  you  have  meat.  Add 
one  egg,  beaten  a  little ;  and  chopped  parsley  if  you  like. 

Stewed  Terrapins. 

Boil  the  terrapins  (in  boiling  water)  till  the  shell  can  be 
easily  taken  off.  Dissect  them,  removing  the  sand-bags 
and  head  (all  the  rest  is  good),  taking  great  care  to  re- 
move the  gall,  which  is  found  in  the  centre.  The  liver  is 
most  delicate  and  delicious.  Stew  the  meat  in  cold  water 
enough  to  cover  it.  When  done,  just  before  dishing,  add 
a  large  lump  of  butter,  rubbed  in  flour,  a  little  salt,  and 
red  and  black  pepper.  Flavor  well  with  good  wine,  and 
serve  in  a  covered  dish. 

This  dish  requires  to  be  rich  in  butter,  and  enough  flour 
should  be  used  to  make  the  sauce  quite  thick,  for  the  wine 
thins  it. 


SALADS. 

EEMAEKS. 


Keep  the  lettuce  or  celery  to  be  used  for  salads  in  a 
cool  place,  and  do  not  add  it  till  shortly  before  it  is  to  be 
served,  or  it  will  be  wilted. 


142  How  to  Cook  Well. 

Never  attempt  to  make  salad  dressing  in  a  hurry,  for  it 
cannot  be  hurried  without  spoiling  it,  but  it  will  be  facili- 
tated if  the  ingredients,  bowl  and  fork  are  very  cold,  and 
it  is  mixed  in  a  cool  place. 

Use  none  but  the  best  olive  oil.  In  mixing  put  in  the 
dry  things  first,  then  the  oil,  and  lastly  the  vinegar.  The 
oil  must  be  added  very  slowly,  a  drop  at  a  time,  and  it 
will  work  in  more  smoothly  and  be  less  likely  to  curdle 
if  a  few  drops  of  vinegar  are  alternated  with  the  oil  after 
the  first  few  drops  of  oil  are  mixed  in.  Beat  all  very 
smooth  before  adding  the  vinegar. 

N.  B.  If  the  oil  should  curdle  from  putting  it  in  too  fast, 
stop  at  once.  Beat  the  yolk  of  an  egg  in  a  clean  bowl, 
and  add  to  it  very  gradually  the  curdled  Mayonnaise. 

A  salad  for  tea  is  very  appetizing,  and  this  is  a  good 
way  to  use  up  what  is  left  of  roast  turkey,  veal,  and  many 
kinds  of  vegetables. 

Mayonnaise  Dressing.    (No.  1.)  . 


1  egg  (yolk  only). 

2  saltspoonfuls  salt. 
A  pinch  black  pepper. 

£  teaspoonf  ul  dry  mustard. 
A  dash  cayenne  pepper. 


h  cupful  salad  oil. 

A  few  drops  lemon  juice    (or 

vinegar) . 
li  teaspoonsfuls  vinegar. 


Beat  the  egg  well  with  a  fork ;  add  the  dry  things,  and 
mix  well.  Then  work  in  the  oil,  drop  by  drop,  or  it  will 
curdle,  alternating  at  first  with  a  few  drops  of  vinegar  to 
give  smoothness.  When  thick  as  jelly  alternate  again 
with  a  few  drops  of  lemon  juice  or  vinegar.  When  the  oil 
is  all  used  stir  in  the  vinegar. 

This  will  keep  a  week,  if  not  longer,  if  put  into  a  bottle 
with  a  glass  stopper  and  kept  in  a  cold  place. 

Make  it  when  you  have  yolks  left,  after  making  White 
Cake,  etc. 


Dinner.  143 


Mayonnaise  Dressing.    (No.   2.) 
(Philadelphia   Cooking   School.) 


3  eggs,  yolks  only. 

1  teaspoonf  ul  salt, 

1  teaspoonf  ul  mustard,  dry. 

1  teaspoonf  ul  sugar. 

Mix  like  the  former. 


A  dash  of  cayenne  pepper. 

1  cupful  olive  oil. 

1  tablespooiif  ul  vinegar. 


Boiled  Salad  Dressing. 

(Without    Oil.) 


6  eggs,  beaten  light. 

1  pint  vinegar. 

2  tablespoonfuls  salt. 


2  tablespoonfuls  pepper. 

2  small  teaspoonfuls  mustard. 

12  tablespoonfuls  cream. 


Mix  all  together  in  order ;  put  it  in  a  pitcher,  or  bowl, 
set  into  boiling  water  on  the  stove;  stir  constantly,  so  that 
it  will  not  curdle.  When  as  thick  as  custard,  remove  at 
once  and  pour  it  into  a  cold  vessel  until  ready  to  use.  It 
should  be  perfectly  cold  before  mixing  with  the  salad. 

Enough  for  two  chickens. 

If  there  is  no  celery  in  the  salad  add  nearly  a  bottleful 
of  celery  salt  to  the  dressing.  For  a  family  of  five,  use 
one  third  of  everything,  as  this  makes  a  large  quantity. 

Sidney  Smith's  Salad  Dressing. 


1  /iard-boiled  egg,  yolk  only, 

cold. 

.i  tablespoonful  dry  mustard, 
i  saltspoonful  red  pepper. 
1  teaspoonf  ul  salt. 
4  teaspoonf  ul  sugar. 


1  medium-sized  boiled  potato, 

hot. 

3  drops  vinegar. 
6  tablespoonfuls  good  oil. 
3  tablespoonfuls  vinegar. 


Rub  the  egg  very  smooth  with  the  mustard,  pepper, 
salt  and  sugar.  Then  rub  in  the  potato,  using  the  flat  of 
the  spoon,  till  no  lumps  are  left.  Stir  in  three  drops  vine- 
gar ;  then  very  slowly  the  oil ;  lastly  add  the  vinegar. 

This  makes  enough  for  five  persons.     If  you  want  a 


144  How  to  Cook  Well. 

smaller  quantity,  put  less  mustard,  oil,  and  vinegar.     It  is 
best  to  make  it  an  hour  before  needed. 

This  salad  dressing  is  good  for  any  kind  of  salad,  par- 
ticularly lettuce.  Sidney  Smith's  original  rule  was  writ- 
ten in  rhyme,  but  I  think  it  more  explicit  given  in  this 
way. 

Salad  Dressing  to  Keep  a  Week. 


6  tablespoonfuls    hot   mashed 

potato. 

2  tablespoonfuls  dry  mustard. 
£  teaspoonf  ul  salt. 


£  teaspoonful  cayenne  pepper. 
4  eggs  (beaten  light) . 
3  tablespoonfuls  salad  oil. 
3  tablespoonfuls  vinegar. 


Add  the  dry  things  to  the  potato  while  hot.  Then  stir 
in  the  eggs.  Add  the  oil  drop  by  drop,  stirring  well,  and 
mixing  in  a  few  drops  vinegar  after  putting  in  a  few  drops 
of  the  oil  (to  make  it  work  in  more  smoothly).  Lastly, 
stir  in  the  vinegar.  Then  put  in  a  wide-mouthed  bottle 
and  cork  till  wanted. 

Chicken  Salad. 

Boil  the  chickens  and  let  them  get  cold.  They  need 
not  be  young  ones.  Remove  skin,  bones,  gristle,  and  fat, 
and  cut  the  meat  into  small  pieces  (chopping  makes  it  too 
fine).  Cut  celery  stalks  into  very  short  pieces,  and  mix 
with  the  chicken  shortly  before  serving.  Have  ready  a 
"  Salad  Dressing,"  and  mix  it  in  thoroughly.  Serve  be- 
fore the  celery  wilts,  garnishing  the  dish  with  the  pretty 
tops  of  the  celery  stalks. 

Allow  one  large  bunch  of  celery  to  each  chicken,  and 
four  chickens  to  twenty-five  people. 

If  celery  is  out  of  season  substitute  lettuce.  If  you  can- 
not procure  either,  use  chopped  cabbage,  and  season  the 
dressing  with  celery  salt. 

The  white  meat  of  roast  chicken  or  turkey  may  be  used. 


Dinner.  145 


Veal  Salad  or  Mock  Chicken  Salad. 

This  is  a  good  substitute  for  chicken  when  that  is  out  of 
season,  and  is  much  cheaper.  Chop  cold  cooked  veal,  and 
mix  with  it  nearly  an  equal  quantity  of  chopped  cabbage. 
Stir  into  it  a  good  "  Salad  Dressing,"  made  with  celery 
salt. 

Lettuce  may  be  used  instead  of  cabbage. 


Ham  Salad. 

Chop  fine  cold  boiled  ham.  Pour  a  "  Salad  Dressing  " 
over  it,  and  serve  in  a  dish  lined  and  ornamented  with 
lettuce  leaves. 

Another  Way  is  to  season  the  chopped  ham  with  pep- 
per and  mustard.  Then  mix  it  with  the  following  dress- 
ing while  it  is  hot.  When  all  is  cold,  serve  with  a  border 
of  lettuce  leaves,  sprinkled  with  vinegar. 

1  pint  tomato-juice.  I  Butter  size  of  a  nutmeg. 

1  tablespoouful  cornstarch. 

Boil  the  tomato-juice,  and  thicken  with  the  cornstarch. 
Then  stir  in  the  butter  till  dissolved. 

Salmon  Salad. 

Boil  a  piece  of  salmon.  When  cold,  remove  skin  and 
bones,  and  cut  into  pieces  two  inches  square.  Season  each 
one  with  a  sprinkling  of  salt  and  pepper,  a  few  drops  of 
oil,  and  plenty  of  vinegar.  Cover  them,  and  let  them 
stand  two  hours  or  rtiore.  Line  a  salad-bowl  with  lettuce 
leaves  ;  put  in  the  salmon,  interspersed  with  lettuce  leaves, 
and  pour  over  all  a  "  Mayonnaise  Dressing." 

Sprinkle  capers  over  the  top,  or  garnish  with  slices  of 
lemon,  cut  in  quarters.  Serve  before  the  lettuce  wilts. 

Fish  Salad. 

Just  like  "Salmon  Salad,"  or  the  fish  may  be  flaked. 
This  is  a  good  way  to  use  remnants  of  fish.  If  you  cook 


146  How  to  Cook   Well. 

fish  expressly  for  salad,  cut  it  into  cubes  before  boiling. 
Place  them  in  a  wire  basket  to  boil,  as  thus  they  will  keep 
their  shape  better.  Put  the  basket  into  cold  water  with 
a  teaspoonful  of  vinegar,  and  salt  added,  and  boil  about 
ten  minutes  from  the  time  it  begins. 

Lobster  Salad. 

Get  a  hen-lobster,  so  as  to  have  coral  for  garnishing. 
See  To  Prepare  Lobster.  Cut  the  meat  very  small,  mix  with 
it  a  good  "  Salad  Dressing,"  and  arrange  in  a  salad-bowl, 
with  lettuce  leaves  lining  the  dish,  the  crisp  inside  ones 
being  mixed  with  the  lobster.  Garnish  with  the  coral  cut 
fine,  and  the  small  claws,  and  add  the  whites  of  hard- 
boiled  eggs  cut  into  rings.  (Use  the  yolks  for  "Veal 
Stew.")  Serve  as  soon  as  possible. 

If  canned  lobster  is  used,  drain  it  thoroughly  before*^ 
using. 

Shrimp  Salad. 

This  is  made  of  canned  shrimps,  with  dressing  arranged 
prettily  with  lettuce,  like  Lobster  Salad. 

Potato  Salad. 

Slice  cold  boiled  potatoes,  and  shave  two  or  three  raw 
onions.  Mix  gently  (by  tossing  with  a  fork)  with  any 
rich  "  Salad  Dressing,"  and  arrange  on  a  platter  with  capers 
dotted  over  the  top,  or  rings  of  lemon  peel.  Garnish  with 
parsley  if  you  can  get  it. 

A  few  cold  boiled  beets  or  carrots  mixed  with  the  po- 
tato vary  this  pretty  salad  agreeably  Some  add  a  little 
curry  powder  to  the  dressing. 

Summer  Salad. 

Cold  peas,  string  beans  and  beets  or  young  turnips 
(previously  boiled)  make  a  good  salad,  and  form  an  eco- 


Dinner.  147 


noraical  dish  for  tea  if  you  use  what  is  left  from  dinner. 
This  is  a  favorite  salad  with  the  French.  Pour  any  good 
"  Salad  Dressing  "  over  the  vegetables,  and  arrange  taste- 
fully on  a  platter.  It  is  a  great  improvement  to  mix  with 
them  a  little  ham,  chopped. 

Tomato  Salad. 

Skin  fresh  tomatoes  without  scalding  them.  Cut  in 
thick  slices  and  pour  a  rich  "  Salad  Dressing  "  over  them 
Set  on  ice  a  few  minutes,  and  serve. 

Or  serve  round  tomatoes  whole  (but  peeled)  and  allow 
each  person  to  help  himself  to  dressing  from  a  glass  bowl. 
This  is  very  pretty. 

Lettuce  Salad. 

Break  a  head  of  lettuce  from  the  stem,  and  wash  thor- 
ony/dy  as  the  leaves  are  apt  to  be  infested  by  insects. 
Then  break  the  larger  leaves  in  two  or  three  pieces  (on  no 
account  chop  them),  and  mix  in  a  salad-bowl  with  a  nice 
"  Salad  Dressing."  Do  not  prepare  it  till  just  before  din- 
ner, or  it  will  wilt.  Indeed  the  best  way  to  serve  lettuce 
is  to  arrange  the  leaves  (whole)  like  a  big  bouquet,  and 
serve  the  dressing  separately.  This  ensures  the  lettuce 
being  crisp,  besides  making  a  pretty  looking  dish. 

If  you  want  it  still  prettier,  ornament  the  dish  with  nas- 
turiium-blossoms,  which  may  also  be  eaten. 


STUFFING,  GRAVY,  SAUCES,  ETC. 

Stuffing. 
(For  Turkey,  Chicken,  Veal,  Lamb,  or  Fish.) 

.  Soak  in  boiling  water,  and  squeeze  pieces  of  stale  bread 
or  dried  crumbs.     Then  mix  together  thoroughly  the  fol- 


148  How  to  Cook  Well. 


lowing,  putting  in  the  butter  while  the  bread  is  still  hot : 


f  1  pint  soaked  bread. 
I  Butter  size  of  an  egg. 
1|  tablespoonfuls  summer  sa- 
vory. 


tablespoonful    sweet   marjo- 


ram. 


2  teaspoonf  uls  salt. 
1  teaspoonf  ul  pepper. 


1  tablespoonful  thyme. 

Taste  to  make  sure  that  the  seasoning  is  right,  as  herbs 
vary  in  strength.  Add  a  beaten  egg  if  you  like.  This 
amount  will  fill  one  turkey. 

No  2.  Chop  fine,  bread  a  day  old.  Moisten  with  milk 
or  water,  season  as  above,  and  add  the  yolk  of  one  egg, 
beaten  light.  (May  be  omitted.) 

Chopped  celery  or  parsley  is  an  improvement  to  either 
of  these ;  and  a  little  minced  salt  pork  may  be  substituted 
for  butter. 

Stuffing  is  best  when  it  crumbles  readily.  Use  a  tea- 
spoon in  filling  the  fowl,  so  as  not  to  smear  the  outside. 

Cracker  Stuffing. 

(For  Poultry. ) 

Make  like  the  above ;  but  use  instead  of  bread  one  cup- 
ful powdered  cracker  (it  swells  more  than  bread).  It 
must  be  moistened  with  milk,  and  an  egg  is  necessary. 

Oyster  Stuffing. 
(For   Turkey  and   Chicken.) 

Make  "Stuffing"  with  chopped  bread.  Moisten  with 
oyster  liquor,  and  add  about  one  dozen  oysters,  chopped. 
"  Stewed  or  Escaloped  Oysters "  "  left  over "  may  be 
added  to  ordinary  stuffing. 

A  delicate  flavor  of  oysters  (a  soup$on)  can  be  given  by 
wetting  the  bread  with  oyster  liquor,  which  is  sometimes 
not  needed  when  cooking  oysters.  Of  course  this  would 
not  be  called  Oyster  Stuffing,  for  there  are  no  oysters 
in  it,  but  it  is  very  nice. 


Dinner.  149 


Chestnut  Stuffing. 
(For    Turkey  and    Chickens.} 

Put  one  pint  chestnuts  in  a  pan  on  the  stove.  When 
the  skins  burst,  shell  them,  and  boil  in  salted  water.  Add 
them  to  ordinary  stuffing,  reserving  a  few  to  put  in  the 
gravy. 

Stuffing  for  Ducks  or  Geese. 

Make  "Stuffing,"  but  substitute  sage  for  the  thyme 
and  sweet  marjoram,  and  add  one  small  onion,  minced. 
Two  grated  apples  may  also  be  added,  for  a  change. 

Apple  and  Potato  Stuffing. 
(For  Ducks  or  Geese.) 


i  pound  stewed  apples. 
i  an  onion,  minced. 
A  little  salt. 


A  dash  cayenne  pepper. 
A  little  sage. 
Mashed  potato. 


Do  not  use  sweetened  apples,  but  the  pulp  of  baked 
apples  will  do.  Mix  all  together,  using  enough  potato  to 
give  it  a  good  consistency. 

Good  stuffing  can  be  made  like  this  with  bread  crumbs 
instead  of  potato. 

Browned  Flour. 
(For  Gravy.) 

Put  one  quart  flour  into  a  pan  in  the  oven  (not  very 
hot),  and  stir  it  often  till  the  whole  is  a  delicate  brown. 
Keep  it  in  a  wide-mouthed  glass  bottle  and  shake  it  every 
few  days  to  prevent  lumping.  Do  not  bottle  it  till  cold. 

To  Make  Gravy. 

To  make  gravy  free  from  grease  is  one  of  the  most  im- 
portant branches  of  cookery,  as  well  as  the  most  trouble- 
some to  beginners. 

Keep  on  hand  a  little  "  stock,"  or  water  in  which  meat 
has  been  boiled  ;  even  the  ragged  edges  and  bones  of 
steak  or  chops  boiled  and  strained  make  a  foundation  for 


150  now  to  CooJc  Well 

gravy.  Having  skimmed  off  the  fat  when  cold,  heat 
to  boiling.  Season  and  "  Thicken "  with  "  Browned 
Flour."  Then  strain;  this  is  always  important. 

Gravy  for   Roast  Meat. 

Half  an  hour  before  dinner  pour  all  the  drippings  out  of 
the  pan  in  which  the  meat  is  roasting,  and  set  it  within 
a  pan  of  cold  water  in  a  very  cold  place,  for  the  fat  to 
rise.  Pour  into  the  dripping-pan  half  a  cupful  of  boiling 
water.  When  the  meat  is  dished,  skim  the  reserved 
gravy,  and  pour  it  into  the  pan  with  the  water.  Set  it  on 
top  of  the  stove,  and  when  it  boils  season  and  "  Thicken  " 
as  above  with  "  Browned  Flour."  Do  not  fail  to  strain 
it  into  the  gravy-boat. 

Giblet  Gravy. 

Boil  giblets  and  neck  of  one  turkey  or  one  pair  of  fowls 
for  one  and  one  half  hours  in  one  pint  of  cold  water.  Skim 
occasionally.  Take  them  out,  chop  the  giblets  fine,  and  re- 
turn to  the  water.  Set  this  aside  till  the  turkey  is  roasted 
and  dished.  Add  to  it  the  gravy  from  the  dripping-pan, 
having  skimmed  off  as  much  fat  as  possible.  Let  it  begin 
to  boil.  Add  salt  and  pepper,  and  "Thicken"  with 
"  Browned  Flour,"  rubbed  smooth  in  cold  water. 

Gravy  for  Broiled  Chickens  or  Partridges. 

Melt  a  spoonful  of  butter  in  a  saucepan,  and  dredge  in 
a  spoonful  of  flour.  Let  it  brown  in  the  oven,  stirring 
well.  Add  a  little  boiling  water,  with  pepper,  salt  (and 
chopped,  hard-boiled  egg,  if  you  like).  When  this  has 
boiled,  pour  it  over  the  chickens  already  in  the  dish. 

Drawn  Butter. 
(For  boiled  Fish,  Poultry,  or  Mutton.} 


3  tablespoonfuls  butter. 
1  tablespoonf  ul  flour. 


1  cupful  water,  or  milk. 
Salt  and  pepper. 


Put  two  tablespoonfuls  of  the  butter  in  a  saucepan. 


Dinner.  151 


When  it  bubbles,  sprinkle  in  the  flour,  and  let  it  cook 
thoroughly,  but  not  discolor.  Stir  constantly  ;  the  best 
way  is  to  use  an  egg-beater.  Add  the  water  and  season- 
ing, stirring  well.  Let  it  boil  up  once ;  then  strain,  and 
add  the  rest  of  the  butter,  cut  in  small  pieces. 

Drawn  butter  should  be  made  with  great  care.  It  is  the 
chief  of  sauces,  and  comes  constantly  into  use.  If  you 
choose,  add  a  few  drops  of  lemon-juice  or  vinegar  just  be- 
fore serving. 

Egg  Sauce. 

(Used  like  Drawn  Butter.) 

Make  "  Drawn  Butter."  When  ready  to  serve,  stir  in 
three  or  four  hard-boiled  eggs  chopped  coarse. 

Caper  or  Pickle  Sauce. 

(Used  like  Drawn  Butter.} 

Make  "Drawn  Butter."  Just  before  serving,  stir  in 
three  tablespoonfuls  of  capers. 

A  good  sauce  can  be  made  by  substituting  chopped 
pickles  for  the  capers. 

Currant  Jelly  Sauce. 

( For  Roast  Mutton  and  Game.) 


&  cupful  boiling  water. 
A  pinch  of  cinnamon. 
A  pinch  of  cloves. 


1  tablespoonful  brown  sugar. 
4  lemon  (grated  peel  only). 
4  cupful  currant  jelly. 


Mix  all  together  except  the  jelly.  Half  an  hour  before 
serving  set  it  o*n  the  fire  where  it  will  become  very  hot, 
but  not  boil.  A  few  minutes  before  serving,  dissolve  the 
jelly  in  it. 

Let  it  all  become  very  hot. 

If  you  like,  substitute  wine  for  the  water. 


152 


How  to  Cook  Well. 


Tomato  Sauce. 
(For   Chops,  Beefsteak,  Cutlets  or  Fish.} 


1  teaspoonful  salt. 

A  little  black  pepper. 

A  speck  of  cayenne  pepper. 
( 1  teaspoonful  chopped  onion. 
\  1  tablespoonf  ul  butter. 

2  table  spoonfuls  flour. 


\  can  tomatoes. 

1  cupful  water  (or  stock). 

2  cloves 

1  teaspoonful  herbs,  mixed. 
1   sprig  parsley,  minced   (may 
be  omitted). 

Boil  together  all  but  the  last  three  ingredients,  and 
strain.  Fry  the  onion  in  the  butter  till  yellow,  and  add 
the  flour  mixed  to  a  cream  with  cold  water. 

When  all  is  well  mixed,  pour  into  the  frying-pan  grad- 
ually the  strained  tomato.  Cook  all  together  five  minutes, 
and  strain  again.  Pour  it  while  hot  over  the  chops,  cut- 
lets, or  whatever  you  choose. 

Tomato  Sauce  (simpler). 


1  teaspoonful  butter. 
1  tablespoonful  flour. 
Red  pepper. 


{1  can  tomatoes. 
1  small  onion. 
2  sprigs  parsley. 

Put  the  tomatoes  over  the  fire,  with  the  onion  and  pars- 
ley ;  when  they  have  boiled  some  twenty  minutes,  strain 
them  through  a  sieve.  Put  the  butter  into  a  sauce-pan, 
and  when  it  bubbles  sprinkle  in  the  flour,  which  let  cook, 
stirring  well.  Then  pour  in  the  tomato  pulp ;  season  highly 
with  red  pepper  ;  if  lumpy,  strain. 

Excellent  Tomato  Sauce  can  be  made  by  pulping 
what  may  be  left  of  "  Fried  Tomatoes,"  and  heating  it 
without  any  additions. 

Tomato  Sauce  With  White  Sauce. 


peck  tomatoes. 
2  small  carrots,  cut  fine. 

1  onion,  cut  fine. 

2  ounces  salt  pork,  cut  fine. 
2  ounces  raw  ham,  cut  fine. 
4  ounces  butter. 

Wash  the  tomatoes,  bruise,  and  put  them  in  a  sauce-pan 


2  ounces  flour. 

1  quart  "White  Sauce.' 

Pepper  and  salt. 

1  bunch  of  parsley. 

1  tablespoonful  sugar. 


Dinner.  153 


over  a  slow  fire  to  dissolve.  Put  into  another  sauce-pan, 
the  vegetables,  salt  pork  and  ham,  with  half  the  butter ; 
stir  over  the  fire  until  the  butter  turns  clear.  Then  add 
the  flour,  sprinkling  it  in  gradually.  Cook  a  little  longer, 
and  add  the  tomato  (strained),  and  the  White  Sauce. 
Mix  well  and  season.  Put  in  the  parsley.  Cover  and 
boil  slowly  forty  minutes,  stirring  occasionally.  Strain 
through  a  sieve.  Boil  again  a  few  minutes,  adding  the 
rest  of  the  butter. 

Curry  Sauce. 
(For  Egg,  Chicken,  Fish,  etc.) 

/  1  tablespoonful  chopped  onion. 

1 1  tablespoonful  butter. 

f  1  teaspoonful  Curry  Powder. 

1 2  tablespoonf  uls  flour. 
A  pinch  salt. 

1  pint  milk,  hot. 

Fry  the  onion  in  the  butter  (when  hot)  for  five  min- 
utes, and  be  very  careful  it  does  not  burn.  Mix  the  curry 
and  flour,  and  stir  it  into  the  butter.  Add  salt  and  hot 
milk  gradually  and  stir  vigorously  till  perfectly  smooth. 

Bread  Sauce. 
(For  Roast  Poultry  and  Game.) 


1  pint  milk. 

1  onion,  minced. 

1  cupful  bread-crumbs. 


Pepper  and  salt  to  taste. 

A  pinch  of  mace. 

3  tablespoonfuls  butter. 


Simmer  the  onion  in  the  milk  until  tender.  Have  the 
bread-crumbs  in  a  sauce-pan ;  pour  over  them  the  milk, 
cover,  and  soak  half  an  hour.  Then  beat  very  smooth, 
and  add  seasoning  and  butter.  Stir  well,  boil  up  once,  and 
serve.  If  too  thick,  add  boiling  water  and  more  but- 
ter. 


154  How  to  Cook  Well. 


1  pint  milk. 


Cream  Sauce,  or  White  Sauce. 
(For   Tongue,  Fish,   etc.} 

tcaspoonf  ul  salt. 


Butter  the  size  of  a  large  egg. 
2  tablespoonfuls  flour. 


Chopped  parsley  (may  be  omit- 
ted). 


Boil  the  milk.  Put  the  butter  in  a  sauce-pan,  and  stir 
over  the  fire  till  it  bubbles.  Then  add  to  it  the  flour, 
rubbed  to  a  cream  in  a  little  cold  water.  Stir  all  together 
quickly  till  smooth.  Pour  on  the  milk  gradually,  stirring 
constantly,  and  season.  Lastly,  add  the  parsley.  If  for 
tongue,  stir  in  one  tablespoonf  ul  capers  or  chopped  pickle  ; 
if  for  fish,  use  more  flour,  and  add  half  a  cupful  of  the 
water  in  which  the  fish  was  boiled. 

Bechamel  Sauce. 

Butter  size  of  a  walnut. 

1  table  spoonful  flour, 
f  1  cupful  strong  hot  veal  "  stock." 
1 1  bunch  herbs. 

1  cupful  boiling  cream. 

A  little  grated  nutmeg. 

Put  the  butter  in  a  sauce-pan.  When  it  bubbles  stir  in 
the  flour.  Do  not  let  it  brown.  Then  add  the  other 
things  (the  herbs  being  previously  boiled  with  the  stock 
and  strained  out).  Stir  well,  simmer  a  few  minutes  and 

strain. 

Sauce  Hollandaise. 

(For  Boiled  Fish  or  Asparagus.} 


/  Butter  size  of  a  nutmeg. 
1 1  tablespoonful  flour. 
1  cupful  boiling  water  or  veal 
"  stock." 


4  eggs  (yolks  only), 
i  a  lemon  (juice  only). 
Butter  size  of  a  walnut. 


Put  the  smaller  lump  of  butter  into  a  sauce-pan.  When 
it  bubbles,  stir  in  the  flour,  and  cook  thoroughly.  Then 
stir  in  the  water  or  stock.  When  boiling,  remove,  and 


Dinner.  155 


pour  it  over  the  eggs  (beaten  light).  Return  to  the  fire 
long  enough  to  cook  the  eggs,  but  do  not  let  it  boil.  Take 
it  off,  and  stir  in  the  lemon-juice.  Then  add  the  rest  of 
the  butter,  cut  into  small  bits.  Stir  all  together  well. 

Mint  Sauce. 
(For  Roast   Lamb.} 

4  tablcspoonfuls  chopped  mint.  I  i  cupful  vinegar. 
2  tablespoonfuls  brown  sugar,  j 

Mix  and  let  it  stand  in  the  gravy-boat  about  two  hours 
before  serving. 

Sauce  Piquante. 
(For  Meat.) 


2  tablcspoonfuls  butter. 

2  tablespoonfuls   browned 

flour. 

1  pint  "stock." 
i  cupful  vinegar. 


Salt  and  pepper. 
1  tablespoouful  chopped  pars- 
ley. 

1  tablospoonf  ul  chopped  onions. 
1  tablespoonf  ul  capers. 


Melt  the  butter.  Add  the  flour  and  stir  till  smooth, 
then  put  in  the  other  things. 

Let  it  just  come  to  a  boil ;  then  pour  it  over  hot  tongue, 
or  any  kind  of  meat. 

Lobster  Sauce.    (No  1.) 
(For  Boiled  Fish  or  Poultry.) 

Buy  a  boiled  lobster.  Pick  out  all  the  spawn  and  red 
coral.  Pound  these  in  a  mortar.  Moisten  them  with  a 
spoonful  of  hot  water,  and  one  of  melted  butter.  Pass 
the  mixture  through  a  hair  sieve.  Add  to  this  all  the 
meat  of  the  lobster,  cut  into  small  pieces,  and  mix  in  one 
quarter  of  a  pound  more  of  melted  butter.  Place  the 
whole  in  a  porcelain  sauce-pan,  with  a  very  little  cream 
and  cayenne  pepper.  Cover  it  and  let  it  stew  slowly.  Tt 
must  not  boil.  This  would  deprive  it  of  its  fine  coral 
color. 

To  be  served  hot. 


156  How  to  Cook  Well. 

No.  2.  Put  all  the  small  bones  and  scraps  of  meat  with 
a  pint  of  cold  water  to  cook.  When  the  lobster  flavor  is 
well  extracted,  strain  off  the  liquor,  or  stock.  Make  a 
sauce  as  follows : 


\  cupful  butter. 
2  tablespoonf  uls  flour, 
i  teaspoon  ful  salt. 
i  saltspoonful  pepper. 
A  speck  of  cayenne. 


Lobster  stock,  hot. 
£  cupful  butter,  cut  fine. 
2  tablespoonfuls  lemon-juice. 
1  cupful  lobster  meat,  cut  in 
dice. 


Melt  the  butter  in  a  frying-pan  ;  add  the  flour  and 
seasoning.  Stir  till  smooth,  then  put  in  the  other  things 
and  stew  slowly.  Serve  hot.  Use  the  coral  to  garnish 
the  dish  with  which  the  sauce  is  served.  A  good  way  is 
to  break  up  the  coral  and  put  it  in  a  slow  oven  for  half  an 
hour.  Then  pound  it  in  a  mortar,  and  sprinkle  it  over 
the  boiled  fish. 

Very  good  Lobster  Sauce  can  be  made  from  the  tail 
and  claws  alone. 

Oyster  Sauce. 

(For  Boiled  Fish  or  Poultry.} 


1  dozen  oysters. 
|  cupful  butter. 
|  cupful  flour. 


A  little  salt. 

A  pinch  cayenne  pepper. 

|  cupful  cream. 


Scald  the  oysters  in  their  liquor  adding  a  little  water  if 
there  is  not  much  liquor.  Dip  them  out,  and  add  to  the 
boiling  liquor  the  butter  and  flour  rubbed  together,  the 
seasoning'and  cream.  While  it  thickens,  chop  the  oysters 
very  fine,  and  then  add  them.  Boil  up  a  moment,  and 
serve  at  once,  either  in  a  gravy-boat,  or  poured  over  boiled 
fish  or  chicken. 

This  may  be  made  of  the  juice  only  of  oysters  which 
have  been  used  for  something  else. 


Dinner.  157 


Cranberry  Sauce. 


1  quart  cranberries. 


1  pint  sugar. 


1 1  cupful  water. 

Wash  and  pick  over  the  berries,  add  the  water  and  stew 
for  twenty  minutes  if  they  are  the  dark  kind  —  the  bright 
red  take  longer  to  cook.  Mash  them  often  against  the 
sides  of  the  sauce-pan  with  a  wooden  spoon.  Take  from 
the  fire,  and  stir  in  the  sugar  till  dissolved.  (If  cooked 
with  them  it  will  spoil  the  color  of  the  sauce.)  Pour  into 
wet  moulds,  to  form,  pulping  through  a  colander  if  the 
tough-skinned,  bright  red  berries  have  been  used. 

If  the  sauce  is  preferred  soft,  use  more  water  in  cooking. 

Prepared  Mustard. 


2  tablespoonf  uls  dry  mustard. 
1  tablespoonful  of  flour. 
.  J  cupful  water. 


1   teaspoonful  sugar   (may  be 

omitted). 
|  cupful  good  vinegar. 


Mix  the  mustard  and  flour  together  and  stir  to  a  paste 
with  the  water.  Add  the  vinegar  and  boil  till  thick,  stir- 
ring well.  Remove  and  mix  in  the  sugar. 

Maitre  d'Hotel  Sauce. 

(For  Beefsteak,   Boiled  Meat,    or  Fish.) 


Butter,  size  of  an  egg. 
i  lemon,  juice  only. 


A  little  parsley,  chopped  line. 
Pepper  and  salt. 


Mix  all  together ;  spread  over  broiled  meat  or  fish  when 
hot,  and  put  in  the  oven  for  a  few  minutes  that  the  but- 
ter may  penetrate  the  meat. 


MEATS. 

POULTRY,   GAME,  ETC. 
To  Select  Poultry. 

Old  turkeys  and  fowls  have  hard,  scaly  feet  and  legs. 
To  be  sure  of  getting  young  ones,  choose  those  that  have 
smooth  legs  and  moist  feet.  (Yellow-legged  chickens  are 


158  How  to  Cook  Well. 

considered  the  best.)  The  skin  should  be  thin  and  tender, 
and  the  breast  bone  can  be  bent  when  pressed  by  the 
finger. 

The  best  ducks  have  thick,  firm  breasts.     If  young,  the 
web  of  the  feet  will  be  transparent,  and  they  will  feel  t 
tender  under  the  wing.     An  old  duck  or  goose  is  utterly 
worthless. 

Young  geese  have  a  delicate  skin.  The  breast  should 
be  plump,  the  bills  and  feet  yellow.  Green  Geese  (that 
is,  geese  about  four  months  old)  are  best. 

To  Prepare  Poultry. 

Clean  it  the  moment  it  comes  into  your  possession  after 
being  killed.  If  the  entrails  lie  long  in  poultry  they  im- 
part an  unpleasant,  sour  taste  to  the  whole  inside,  and  the 
giblets  of  fowls  bought  in  market  are  often  unfit  for  use 
from  this  cause. 

To  Clean  or  Draw  Fowls.  Lay  the  chicken  on  its 
back,  and  make  a  long  incision  from  the  end  of  the  breast- 
bone to  the  tail.  Keeping  the  tail  toward  the  right  hand, 
run  the  hand  into  the  body,  keeping  it  dose  to  the  flesh 
on  the  left  side  of  the  chicken.  With  a  firm  grasp  close 
the  fingers  tight  around  the  entrails,  and  draw  them  out 
without  loosening  the  hold,  as  that  might  break  the  gall- 
bag.  If  a  particle  of  gall  (which  can  be  known  by  its 
green  color)  escapes  within  the  chicken,  it  will  be  ruined 
by  the  bitter  taste  which  will  impregnate  the  whole.  Even 
a  drop  of  it  on  the  knife  used  in  preparing  the  chicken  will 
spoil  whatever  it  touches.  Lay  on  one  side  the  heart 
and  liver,  cutting  off  any  part  that  looks  green.  Then 
cut  open  the  gizzard ;  scrape  out  the  inside,  and  throw  it 
into  hot  water  for  a  moment,  after  which  the  thick  outer 
skin  can  easily  be  removed. 

Next,  make  an  incision  along  the  backbone  just  below 
the  neck,  and  draw  out  the  crop,  and  the  large  cord  at  the 
neck. 


Dinner.  159 


Pick  out  the  pin-feathers  carefully,  and  singe  off  the 
hairs  by  holding  the  fowl  by  the  feet  over  a  blazing  paper 
laid  on  top  of  the  stove,  and  turning  it  on  all  sides. 

Cut  off  the  legs  at  the  first  joint,  and  cut  off  the  neck, 
leaving  the  skin,  and  lay  it  with  the  giblets  for  gravy. 

To  Wash  Poultry.  Fill  the  inside  with  cold  water, 
holding  it  over  a  pan.  Keeping  the  hands  over  the  open- 
ings, shake  hard.  Rinse  it  in  this  way  in  several  waters. 

In  next  to  the  last,  it  is  well  to  dissolve  one  teaspoon- 
ful  of  soda,  if  there  is  any  sourness. 

To  Stuff  and  Truss  Poultry.  Make  a  "  stuffing."  Fill 
the  inside,  using  a  teaspoon,  and  sew  it  up,  doubling  back- 
wards the  skin  at  the  neck,  and  sewing  it.  Cross  the  ends 
of  the  legs,  and  tie  them  to  the  tail.  Double  the  wings, 
and  fasten  them  close  to  the  body,  with  a  string.  Poultry 
never  looks  well  when  dished,  unless  proper  attention  is 
paid  to  trussing.  It  is  well  to  stuff  and  truss  the  fowl  the 
day  before  it  is  to  be  cooked.  The  flavor  of  the  stuffing 
then  permeates  the  whole,  and  it  is,  besides,  a  conven- 
ience to  a  busy  housekeeper. 

To  Keep  Poultry,  it  should  be  put  in  a  cold  place,  but 
not  where  it  will  freeze,  as  that  destroys  the  flavor.  Wrap 
it  in  a  cloth,  to  keep  it  moist.  Hang  it,  or  place  it  breast 
downwards  on  a  shelf.  If  there  is  danger  of  its  spoiling, 
or  if  the  weather  is  warm,  parboil  it,  after  cleaning  it. 
Poultry  is  tenderer  and  better  for  being  kept  several  days 
after  being  killed. 

Boast  Turkey. 

(See  "  To  Prepare  Poultry."") 

Put  it  in  the  dripping-pan  ;  pour  one  cupful  boiling 
water  over  the  top ;  dredge  with  flour,  and  put  it  in  the 
oven,  with  a  slow  fire,  allowing  twenty  minutes  to  the 
pound  (or  about  three  hours  for  a  large  turkey).  Let  it 
heat  through,  gradually ;  for  if  the  fire  is  hot  at  first,  the 


160  How  to  Cook  Well. 

turkey  will  be  raw  inside,  and  nothing  can  remedy  this 
afterwards.  Have  the  pan  as  far  as  possible  from  the  fire, 
and  after  half  an  hour,  draw  it  nearer.  Baste  very  often, 
with  the  drippings  in  the  pan,  and  occasionally  with  but- 
ter (unless  the  turkey  is  very  fat),  and  dredge  it  every 
time  after  basting.  Turn  the  pan  often.  When  half 
done  dredge  with  salt  and  pepper.  Be  sure  not  to  take 
it  out  until  thoroughly  tender  when  pierced  by  a  fork 
through  the  thickest  part. 

Just  before  taking  it  out,  baste  with  melted  butter  and 
sprinkle  with  flour. 

Before  serving  remove  strings  and  thread.  Serve  with 
"  Giblet  Gravy,"  and  "  Cranberry  Sauce,"  or  any  tart 


If  you  use  "  Chestnut  Stuffing,"  add  boiled  chestnuts  to 
the  gravy,  and  reserve  the  giblets  for  "Potatoes  with 
Giblets." 

Boiled  Turkey. 

A  hen  tarkey  is  best.  Stuff  it  or  not,  as  you  choose. 
The  nicest  way  is  to  use  an  "  Oyster  Stuffing."  Truss  it 
carefully.  (See  "  To  Prepare  Poultry.")  Flour  a  cloth 
and  pin  around  the  turkey,  to  preserve  its  whiteness. 
Plunge  into  a  large  pot  of  boiling  water,  salted.  Cover 
close,  and  boil  slowly,  for  two  hours,  without  stopping. 
Then  take  off  the  cloth. 

The  prettiest  way  to  serve  it  is  on  a  bed  of  boiled  rice. 
Serve  "  Drawn  Butter  "  with  it,  or  if  oysters  are  used  in 
the  stuffing,  make  a  gravy  of  one  pint  of  the  liquor  in  the 
pot,  and  add  a  few  chopped  oysters  with  their  liquor.  Save 
the  pot  liquor  for  soup,  and  the  giblets  for  "  Potatoes 
with  Giblets." 

If  convenient,  the  turkey  may  be  set  on  the  back  of  the 
stove  the  last  half-hour.  If  covered  close,  the  steam  will 
finish  cooking  it. 


Dinner.  161 


Roast  Chickens. 

Just  like  "Roast  Turkey."  Roast  nearly  one  hour  and  a 
half.  This  is  better  than  to  hurry  them  in  a  hot  oven,  as 
chickens  should  be  well  done  inside. 

Boiled   Chickens. 

Just  like  "  Boiled  Turkey."  This  is  a  good  way  to  cook 
chickens  that  are  not  young,  as  the  long,  slow  boiling  will 
make  them  tender.  Boil  one  hour  at  least.  If  old,  a 
longer  time  will  be  necessary. 

Stewed  Fowl  with  Oysters. 
(A   Canadian  Receipt.) 

Choose  a  young  fowl.  Fill  the  inside  with  oysters. 
Put  it  in  a  jar  or  tin  pail  without  water  and  cover  tight. 
Put  the  jar  in  a  large  pot  of  boiling  water,  and  boil 
steadily  for  an  hour  and  a  half.  Then  lay  the  fowl  on  a 
hot  platter.  Make  a  white  sauce  of  the  juice  which  re- 
mains from  the  chicken  and  oysters,  by  adding  to  it  while 
boiling  a  little  cream  or  milk,  in  which  one  tablespoon  fill 
of  flour  has  been  rubbed  smooth.  Season  with  salt  and 
pepper,  and  add  a  few  whole  oysters.  When  these 
"  ruffle  "  pour  the  sauce  over  the  chicken. 

This  is  very  delicious,  the  meat  being  white  and  tender, 
and  all  the  flavor  preserved. 

Fricasseed  Chicken  (white). 

Clean,  wash  and  cut  a  chicken  in  pieces.  Put  into  boil- 
ing water,  with  half  a  pound  of  salt  pork,  cut  into  strips. 
Boil  sloicly,  skimming  occasionally,  for  an  hour.  Then 
lay  the  chicken  on  a  hot  platter,  lined  with  slices  of 
toast. 

Strain  the  liquor,  and  put  one  pint  of  it  in  a  sauce-pan, 
with  a  little  chopped  celery,  if  you  have  it.  Rub  smooth 
one  fourth  of  a  cupful  of  flour  in  one  cupful  of  milk,  and 


162  How  to  Cook  Well. 

pour  in  when  the  liquor  boils.  When  smooth,  pour  it 
upon  one  or  two  eggs  (beaten  light).  *  Return  to  the  fire 
for  a  moment,  but  do  not  curdle  the  egg.  Pour  this 
sauce  over  the  chicken. 

No.  2.  Make  as  above,  but  omit  the  salt  pork,  and  add 
salt  to  the  water.  When  making  the  gravy,  boil  the  milk 
with  the  liquor ;  then  make  a  " roux"  and  pour  the  hot 
liquor  on  it.  Pour  the  gravy  over  the  chicken.  This  is 
more  delicate,  but  perhaps  more  troublesome,  than  the 
other  way.  Old  fowls  will  do  for  this. 

Fricasseed  Chicken  (brown). 

Cut  into  pieces,  a  young  chicken,  and  fry  it  in  lard,  with 
a  little  minced  onion.  When  brown,  add  one  tablespoon- 
f ul  flour ;  cook  a  moment,  stirring  constantly.  Add  three 
cupfuls  boiling  water,  salt  and  pepper  (also  allspice  and 
cloves,  if  you  like).  Boil  slowly  till  the  chicken  is  very 
tender.  Dish  on  toast,  as  above.  Thicken  the  gravy  with 
"  Browned  Flour,"  and  add  one  tablespoonful  Worcester- 
shire Sauce  or  Walnut  Catsup.  Pour  this  over  the 
chicken. 

Pried  Chicken. 

Jojnt  a  young  chicken.  "Egg-and-crumb  "  the  pieces, 
or  dredge  with  flour.  Fry  in  plenty  of  hot  lard  over  a 
moderate  fire,  or  they  will  not  be  done  through.  Turn 
the  pieces  when  half  done,  and  season.  Fry  nearly  one 
hour,  being  careful  not  to  let  them  burn.  Lay  on  a  hot 
platter  and  dress  with  parsley. 

Pried  Chicken  with  Cream  Gravy. 

Joint  two  tender  spring  chickens.  Sprinkle  with  pepper 
and  salt,  and  dredge  with  flour.  Have  ready  in  a  frying- 
pan  half  a  pound  of  salt  pork,  cut  into  slices.  When  it  be- 
gins to  brown  take  it  out,  and  lay  the  pieces  of  chicken  in 
the  fat  which  remains.  Fry  them  slowly,  and  turn  them 


Dinner.  163 


often.  It  will  be  nearly  an  hour  before  they  are  done. 
When  tender,  lay  the  chickens  on  a  hot  platter.  Pour 
into  the  frying-pan  one  and  one  half  cupfuls  of  cream. 
Boil  up  a  minute.  Then  add  one  tablespoonful  of  flour, 
rubbed  into  one  tablespoonful  of  butter.  Stir  while  the 
gravy  thickens,  and  then  pour  over  and  around  the 
chicken. 

Fried  Chicken  with  Mush  Cakes. 

(An    Old  Maryland  Receipt.} 

For  the  mush  cakes  make  "  Corn  Meal  Hasty  Pudding," 
rather  stiffer  than  usual. 

Pour  it  into  a  flat  dish  about  half  an  inch  thick  and 
set  aside  to  become  cold.  When  ready  to  fry  for  dinner 
cut  it  in  squares  or  round  cakes,  and  fry  in  hot  lard. 

Serve  around  the  chicken,  with  Cream  Gravy  poured 
over  it.  See  "  Fried  Chicken  with  Cream  Gravy." 

Smothered  Chicken. 
(An   Old    Virginia  Receipt.) 

Clean  and  wash  small  chickens.  Split  them  down  the 
back  as  for  broiling.  Lay  them  flat  in  a  dripping-pan, 
and  pour  one  cupful  of  boiling  water  over  them.  Set  them 
in  a  moderate  oven,  covered  tight  with  an  inverted  pan  ; 
roast  with  a  steady  heat,  basting  often  with  butter,  and 
with  the  water  in  the  pan.  The  chickens  must  be  left  cov- 
ered each  time  they  are  basted.  In  three  quarters  of  an 
hour  they  should  begin  to  brown.  Increase  the  heat,  and 
in  a  few  minutes  dish  them,  first  testing  their  tenderness 
with  a  fork.  When  done,  they  should  be  of  a  mellow, 
brown  hue  on  top.  Sprinkle  over  them  salt  and  pepper. 
Thicken  the  gravy  left  in  the  pan,  with  a  little  "  Browned 
Flour,"  and  add  a  little  hot  water,  if  necessary.  Season 
with  salt,  pepper  and  parsley,  and  serve  in  a  gravy-boat. 


164  How  to  Cook  Wett. 

Curried  Chicken. 

Slice  an  onion,  and  fry  it  in  butter  till  brown.  Scatter 
in  one  tablespoonful  of  curry  powder.  Cover,  and  cook  a 
few  minutes.  Add  more  butter,  and  put  in  the  chicken 
cut  in  pieces,  and  dredged  with  flour.  Fry  till  tender. 
Serve  in  a  bed  of  rice,  if  you  like ;  but  it  is  very  good  with- 
out. Veal  cut  in  pieces  is  very  good  cooked  thus,  and  is 
cheaper  than  chicken. 

Broiled  Chicken. 

Choose  a  tender  spring  chicken  for  this  purpose.  Cut 
it  open  down  the  length  of  the  back.  Clean  it,  wash,  and 
wipe  dry.  Dip  each  half  into  melted  butter.  Lay  on  a 
hot,  buttered  gridiron  over  a  fire  not  too  hot  at  first.  (It 
is  a  good  plan  to  begin  to  broil  it  before  the  coal,  freshly 
put  on  over  a  very  hot  fire,  has  kindled  very  much.)  Put 
the  inside  toward  the  coals  first.  Lay  a  pan  or  tin  cover 
over  the  chicken,  with  a  weight  on  it,  to  keep  the  pieces 
flat.  Turn  them  over  in  ten  minutes. 

Broil  half  an  hour.  Season  with  pepper  and  salt  just  be- 
fore dishing,  and  lay  on  bits  of  butter  just  after. 

Roast  Ducks. 

See  "To  Prepare  Poultry."  If  they  are  not  young, 
parboil  them.  Roast  like  chickens,  allowing  one  hour,  if 
you  like  them  well  done ;  though  if  young  they  will  cook 
in  less  time. 

Serve  with  "Giblet  Gravy"  or  "Bread  Sauce"  and 
"Apple  Sauce,"  "Cranberry  Sauce,"  Currant  or  Grape 
Jelly. 

Stewed  Duck. 

This  is  the  only  way  to  render  an  old  duck  fit  to  eat. 
Cut  it  up,  having  cleaned  and  washed  it.  Put  in  a  pot 
with  cold  water  enough  to  just  cover  it.  Cover,  and  heat 
gradually.  Then  stew  slowly  for  two  hours,  with  a  few 


Dinner.  1G5 


slices  of  ham,  and  the  giblets,  also  a  minced  onion,  and  a 
little  minced  parsley  if  you  have  it,  and  sage.  When  ten- 
der, lay  the  duck  on  a  platter.  Thicken  the  gravy  with 
a  little  "  Browned  Flour,"  and  add,  if  you  like,  the  juice  of 
half  a  lemon  and  one  wineglassful  of  wine.  Pour  over 
the  duck  and  serve.  Line  the  platter  with  slices  of  toast 
if  you  choose. 

Boast  Goose. 

Parboil  for  half  an  hour  to  remove  the  oil.  Then  stuff, 
and  roast  like  a  chicken,  and  for  the  same  length  of  time. 
Serve  like  *'  Roast  Ducks." 

Boast  Pigeons. 

The  birds  must  be  young  and  tender  for  this  purpose. 
Clean  them  and  put  a  little  piece  of  butter  in  them,  stuff 
and  truss  them.  Tie  thin  slices  of  bacon  over  the  breast. 
Lay  them  in  rows,  in  a  dripping-pan,  with  a  little  hot 
water.  Set  in  a  hot  oven  and  baste  often. 

Serve  with  "Gravy." 

Stewed  Pigeons. 

Clean,  wash,  stuff  and  tie  them  in  shape.  Lay  them  in 
a  sauce-pan,  close  together,  on  their  backs.  Cover  them 
with  boiling  water.  Lay  a  few  slices  of  bacon  over  the 
tops  of  the  pigeons.  Stew  gently  until  tender  —  about  one 
hour.  Then  season  with  pepper,  salt,  butter,  and  a  little 
summer  savory,  also  minced  parsley,  if  you  like.  Dish 
the  pigeons,  thicken  the  gravy  with  a  little  flour,  boil  up 
once,  and  pour  over  the  birds. 

The  bacon  may  be  omitted.  Some  add  a  little  minced 
carrot  and  onion.  Line  the  platter  with  buttered  toast, 
if  jou  like,  or  serve  the  pigeons  on  a  bed  of  rice. 

This  is  the  best  way  to  cook  pigeons  which  are  not 
very  young. 


166  How  to  Cook  Well 

GAME. 
Wild  Turkey  (roasted). 

Clean  at  once,  and  wash  the  inside  very  carefully. 
Then  wipe  it  inside.  Make  a  "  Stuffing  "  and  add  to  it  a 
little  chopped  salt  pork.  Fill  the  bird  and  sew  up.  Pro- 
ceed as  with  ordinary  turkey,  but  baste  very  often,  and 
either  cover  the  top  with  slices  of  salt  pork,  skewered  on, 
or  add,  by  degrees,  half  a  cupful  of  butter  to  the  gravy, 
as  you  baste,  for  the  meat  of  wild  turkey  is  very  dry. 
Serve  with  "  Gravy  "  and  "  Cranberry  Sauce,"  or  Currant 
Jelly. 

Wild  Ducks  (roasted). 

Clean  at  once  and  wash  well.  Lay  an  onion  in  each 
and  parboil  them  for  ten  minutes.  This  will  take  away 
the  strong,  disagreeable  flavor.  Throw  away  the  onion 
and  stuff  the  ducks.  Roast  like  chicken,  adding  a  lump 
of  butter  to  the  water  in  the  pan,  the  first  time  you  baste 
them.  Have  the  oven  hot,  and  cook  them  for  half  an  hour. 
Serve  with  "  Giblet  Gravy,"  and  "  Cranberry  Sauce,"  or 
Currant  Jelly. 

Another  Way  is  to  omit  the  parboiling,  and  put  them 
in  a  pan,  with  an  onion  and  hot  water ;  baste  often  for 
fifteen  minutes.  Then  take  out  and  proceed  to  roast  in 
another  pan. 

Wild  Duck  (stewed). 

Parboil  as  in  the  last  receipt.  Throw  away  the  onion, 
and  cut  up  the  duck.  Then  proceed  as  with  "  Stewed 
Duck." 

Prairie  Chickens   or    Grouse   Roasted. 

Prepare  and  roast  like  chickens,  but  rub  the  inside  of 
each  with  melted  butter,  and  put  butter  in  the  stuffing. 
Add  butter  to  the  water  in  the  pan  when  you  baste  them. 


Dinner.  1G7 


Just  before  serving  them,  dredge  with  flour,  and  baste 
with  butter  to  froth  them. 

Roast  grouse  three  quarters  of  an  hour.  It  is  an  im- 
provement to  lay  a  slice  of  salt  pork  in  the  pan,  and  use 
the  drippings  to  baste  with. 

Prairie  Chickens. 
{Another  Way.) 

Prepare  like  chickens  for  roasting.  Put  them  in  a 
steamer  (or  a  colander  with  a  tight  cover),  over  hot  water, 
and  steam  until  nearly  done.  Then  put  them  in  a  pan, 
spread  them  with  butter,  set  in  a  hot  oven  and  baste  often 
with  melted  butter,  till  nicely  browned  (about  fifteen 
minutes).  Then  baste  again  and  dredge  on  Hour  to  froth 
them.  Serve  with  parsley,  and  Currant  Jelly. 

Another  way  is  to  tie  a  thin  slice  of  bacon  over  the 
breast  of  each  bird.  Put  them  in  a  dripping-pan,  with  a 
cup  of  boiling  water ;  cover  and  set  it  on  top  of  the  stove 
for  ten  or  fifteen  minutes.  Uncover,  take  off  the  pork, 
and  dredge  with  flour.  Set  the  pan  in  the  oven,  and  pro- 
ceed to  roast  them. 

Prairie  Chickens  (broiled). 

Dip  in  melted  butter,  when  you  have  split  them  open 
down  the  back.  Proceed  as  with  broiled  chickens.  Serve 
with  Currant  Jelly,  or  "  Cranberry  Sauce." 

It  is  a  good  plan,  before  broiling  a  prairie  chicken,  to  cut 
out  the  breast,  and  lay  it  aside  while  you  joint  and  par- 
boil the  rest,  which  is  tough.  Then  rub  all  with  butter, 
and  broil. 

Potted  Partridges. 

Stuff  and  truss  partridges  as  you  do  fowls,  and  flour 
them.  Melt  a  spoonful  of  butter  in  a  small  pot,  and  then 
dredge  in  a  spoonful  of  flour.  When  it  is  browned,  lay 
in  the  partridges.  Cover  them  with  a  cup  of  cold  water, 


168  How  to  Cook  Well 

and  put  the  lid  on  the  pot.  When  the  birds  begin  to 
brown  shake  the  pot  frequently  and  gently,  turning  the 
birds  from  side  to  side  till  browned  all  over.  When 
done,  they  can  be  easily  pierced  by  a  fork.  Then  place 
them  side  by  side  neatly  on  a  platter,  and  pour  the  gravy 
over  them. 

Quail  on  Toast. 

Clean  and  cut  the  quail  down  the  back.  Salt,  pepper 
and  dredge  them  with  flour.  Break  the  breast  and  back 
bones,  so  that  they  will  lie  flat.  Then  place  them  in  a 
pan,  with  a  very  little  water  and  butter.  Cover  tight,  and 
set  in  a  very  hot  oven,  till  nearly  done.  Have  ready  some 
hot  butter  in  a  frying-pan.  Fry  the  quail  a  few  minutes 
until  brown.  Line  a  platter  with  buttered  toast.  Put 
the  quail  on  the  toast.  Make  a  sauce  to  pour  over  it,  as 
follows : 

Put  the  dripping  pan  on  top  of  the  stove.  When  the 
gravy  boils,  season  it,  and  thicken  with  "  Browned  Flour." 

Broiled  Quail. 

Split  them  down  the  back,  and  proceed  as  with  "  Broiled 
Chicken."  Serve  on  slices  of  buttered  toast.  Put  spoon- 
fuls of  Currant  Jelly  on  the  edges  of  the  toast  as  a  gar- 
nish. It  may  be  served  without  toast. 

Wild  Pigeon  (stewed). 

As  wild  pigeons  are  often  tough,  this  is  the  best  way  to 
cook  them.  See  "  Stewed  Pigeons." 

To  Cook  Small  Birds  (any  kind). 

Roast  or  broil  with  a  very  hot  fire.  Roll  the  birds  in 
melted  butter  before  cooking,  and  baste  with  butter.  See 
also  "Prairie  Chickens,  Another  Way."  Serve  with 
"Tomato  Sauce"  or  Currant  Jelly.  Or  lay  each  one 
on  a  slice  of  toast,  and  surround  it  with  boiled  peas  or  rice. 


Dinner.  1G9 


Partridges,  quail,  snipe  and  woodcock  require  to  be  in  the 
oven  about  twenty-five  minutes  to  suit  the  taste  of  most 
persons,  though  some  prefer  them  underdone  ;  in  this  case 
fifteen  minutes  will  suffice.  "  Bread  Sauce  "  is  nice  with 
them. 

Venison  Steak  (broiled). 

Heat  a  gridiron  and  butter  it.  Lay  the  steaks  on  it,  over 
a  clear,  hot  fire.  Turn  them  often  (without  piercing  them 
with  a  fork,  so  as  not  to  lose  the  juice)  and  do  not  let 
them  dry  out.  Cook  about  fifteen  minutes.  Lay  in  a  hot 
dish  ;  sprinkle  at  once  with  pepper  and  salt,  and  put  fine 
shavings  of  butter  over  the  top.  Pour  over  all  "  Currant 
.Telly  Sauce  "  or  a  little  melted  Currant  Jelly.  Add  to  the 
latter  one  or  two  tablespoonfuls  of  wine,  if  you  have  it, 
but  this  is  not  necessary.  Some  omit  even  the  jelly,  using 
slices  of  lemon  instead. 

Another  way  is,  to  mix  together  the  jelly,  butter  and 
wine,  and  heat  them.  Pour  them  into  a  hot  platter,  and 
lay  in  the  steak  when  done.  Turn  it  several  times,  till  all 
is  absorbed,  then  serve  on  a  clean,  hot  platter. 

Baked  Haunch  of  Venison. 

Wash  thoroughly,  and  wipe  dry.  Then  rub  the  whole 
surface  with  melted  butter.  Lay  it  in  a  dripping-pan,  con- 
taining a  little  beef  "stock,"  or  water  in  which  you  have 
boiled  the  ragged  ends  of  venison,  which  you  have  trimmed 
off  one  end  to  give  a  better  shape  to  the  haunch.  Dredge 
thickly  with  flour,  and  cover  with  a  buttered  paper.  Then 
put  it  in  the  oven,  which  should  be  pretty  hot,  and  kept 
steady.  Baste  it  every  fifteen  minutes,  the  whole  time  it 
is  cooking,  lifting  the  paper  to  do  it.  When  it  has  been 
in  one  hour,  increase  the  heat,  and  take  off  the  paper. 
Flour  it  thickly,  and  cover  the  top  with  thin  slices  of  salt 
pork  held  in  place  by  skewers.  One  half  an  hour  before 
serving  add  a  large  lump  of  butter  to  the  gravy ;  remove 


170  How  to  Cook  Well. 

the  pork,  baste  the  meat,  and  sprinkle  the  top  with  pep- 
per and  salt.  Dredge  with'flour,  and  after  this  baste  about 
once  in  eight  minutes.  The  length  of  time  required  for 
cooking  depends  upon  the  size.  A  good  rule  is  fifteen  or 
twenty  minutes  to  the  pound.  Serve  it  with  a  frill  of 
fringed  paper  twisted  around  the  knuckle. 

Have  ready  a  "  Gravy."  Put  this  into  a  gravy-boat, 
and  serve  Currant  Jelly  also  with  the  haunch. 

Some  persons  cover  the  haunch  with  a  paste  of  flour 
and  water  when  first  put  into  the  oven.  If  this  is  done, 
remove  it  half  an  hour  before  serving,  and  baste  often  writh 
melted  butter  after  this.  It  should  not  be  taken  from 
the  oven  till  the  thickest  part  can  be  easily  pierced  by  a 
skewer. 

Neck  or  Shoulder  of  Venison. 

Cook  like  the  Haunch,  allowing  one  quarter  of  an  hour  to 
a  pound. 

Saddle  of  Venison. 

Make  deep  incisions,  following  the  grain  of  the  meat 
from  the  top.  Insert  in  these  long  and  narrow  pieces  of 
pork.  Lay  the  meat  in  a  dripping-pan,  and  proceed  as 
with  beef ;  but  baste  oftener,  and  have  the  oven  hotter. 
Allow  about  fifteen  minutes  to  a  pound.  Serve  Currant 
Jelly  with  it. 

Boast  Rabbit. 

As  soon  as  possible  skin,  clean  and  hang  it  over  night. 
When  ready  to  cook,  wash  and  stuff  as  you  would  poul- 
try. Then  sew  it  up.  Lay  it  in  a  dripping-pan ;  pour  a 
cupful  of  hot  water  into  the  bottom  of  the  pan,  and  skewer 
two  thin  slices  of  salt  pork  or  bacon,  on  the  top  of  the  rab- 
bit. Cover  it  tight  with  an  inverted  pan  and  set  in  a 
moderate  oven.  In  half  an  hour,  take  off  the  cover.  Re- 
move the  salt  pork,  add  a  little  butter  to  the  gravy,  and 


Dinner.  171 


baste  it.  Then  dredge  with  flour,  and  let  it  brown,  bast- 
ing it  often.  It  should  be  ready  to  serve  in  an  hour  from 
the  time  it  was  put  in  the  oven,  though  the  time  will  de- 
pend upon  the  size.  Lay  it  on  a  platter,  and  keep  hot 
while  you  make  the  "  Gravy."  Add  to  the  gravy  a  little 
lemon  juice,  and  a  teaspoonful  of  minced  onion,  fried  in  a 
teaspoon ful  of  butter. 

Fricasseed  Rabbit. 

Do  not  cook  the  head  or  neck.  See  "Fricasseed 
Chicken." 

Fried  Rabbit. 

Only  a  very  tender  rabbit  is  good  cooked  in  this  way. 
Cut  into  joints,  wash  and  stew  slowly  for  fifteen  or  twenty 
minutes  in  just  enough  water  to  cover  them.  Take  out, 
and  dip  the  pieces  of  rabbit  first  into  beaten  egg,  then 
in  crumbs  of  bread,  or  cracker.  Have  ready  a  frying-pan, 
containing  several  pieces  of  salt  pork ;  fry  them  crisp. 
Remove  them  and  lay  in  the  rabbit.  Fry  until  brown  on 
every  side.  When  nearly  done,  add  pepper  and  salt. 

It  may  be  fried  without  parboiling,  but  should  then 
be  cooked  a  much  longer  time,  and  over  a  more  moderate 
fire. 

Squirrels. 

Cooked  like   Rabbits. 

See  also  "  Brunswick  Stew." 


MEATS. 

EEMARKS. 


Beef  is  best  in  winter  and  early  spring,  though  it  is  good 
all  the  year  round.  Mutton  is  best  in  spring,  veal  and 
lamb  in  summer,  and  pork  in  early  winter. 

In  choosing  meat,  never  buy  that  in  which  the  fat  is 
very  yellow  ;  it  shows  that  the  animal  was  diseased.  The 


172  How  to  Cook  Well. 

fat  should  be  white,  and  the  lean  of  beef  and  mutton,  a 
clear  bright  red  color.  Veal  should  look  white  and  be 
fat.  That  meat  is  most  juicy  and  tender  which  has  fine 
streaks  of  fat  intermingled  with  the  lean.  It  is  always 
cheaper  to  buy  a  large  piece  of  meat,  and  have  the  butcher 
cut  steaks  from  that  for  you,  than  to  buy  a  roast  and  steak 
on  two  successive  days.  But  of  course  it  is  only  in  winter 
that  meat  should  be  bought  by  the  quantity.  An  eco- 
nomical piece  of  beef  is  the  back  part  of  the  rump.  It  is  a 
long  piece,  without  much  fat  or  bone,  and  weighs  about 
ten  pounds.  Have  the  thickest  end  cut  into  steaks,  and 
cut  off  the  thin  end  with  the  bone,  for  soup.  Roast  what 
is  left. 

In  winter,  keep  meat  as  long  as  possible  before  cooking  ; 
it  makes  it  more  tender.  Keep  it  in  a  cold  place,  but  do 
not  let  it  freeze,  if  it  can  be  helped,  for  it  partly  destroys 
the  flavor.  If  frozen,  it  must  be  thoroughly  thawed  before 
cooking.  Do  this  by  soaking  it  in  cold  water  for  two  or 
three  hours  before  using.  In  summer,  keep  meat  on  ice, 
and  do  not  buy  much  at  a  time.  Meat  which  has  been 
cooked  and  set  in  the  refrigerator  will  often  gather  moisture. 
If  so  it  should  be  set  in  the  oven  for  a  few  minutes,  even 
if  it  is  to  be  served  cold.  If  you  have  no  refrigerator,  set 
the  meat  on  the  cellar  floor,  covered  tight  to  prevent  flies 
from  getting  at  it. 

N.  B.  Always  have  the  butcher  send  home  any  bones 
and  trimmings  belonging  to  the  meat  you  purchased. 
These  will  often  weigh  as  much  as  one  pound,  and  are  ex- 
cellent to  use  for  stock  for  soup. 

To  Roast  Meat. 

Roasting  before  an  open  fire  is  out  of  date  in  most  fam- 
ilies. The  term  is  applied  now  to  cooking  in  an  oven. 

In  roasting  meat  the  oven  should  be  of  a  moderate  heat 
at  first,  so  that  it  will  be  cooked  on  the  inside  ;  increase 


Dinner.  173 


the  heat  afterwards.  Wash  the  meat,  unless  freshly  cut, 
put  it  in  a  dripping-pan,  and  pour  one  cupful  of  boiling 
water  over  the  top.  This  will  cook  the  surface,  and  keep 
the  juices  in.  Dredge  the  top  of  the  meat  with  flour,  and 
set  in  the  oven.  Do  not  pepper  and  salt  it  till  half-done, 
but  baste  it  often  (f.  e.  wet  the  top  by  pouring  over  it  the 
juice  from  the  pan  or  a  little  water  and  melted  butter), 
while  it  is  cooking.  Dredge  it  again,  with  flour,  after 
basting  it  the  first  time  after  you  have  seasoned  it. 

Meat  that  is  to  be  rare  should  have  the  oven  hot  at  first. 
Small  pieces  also  require  to  be  cooked  in  a  hotter  oven 
than  large  ones,  or  they  will  be  dried  up. 

To  Boil  Meat. 

All  meat  should  be  boiled  very  slowly,  this  will  make  it 
tender;  if  boiled  fast  even  a  tender  piece  will  become  hard 
and  tough.  Keep  the  pot  covered,  and  as  the  water  boils 
down  fill  up  gradually from  the  tea-kettle  which  should  be 
kept  boiling  in  readiness.  The  meat  should  boil  contin- 
uously till  done.  If  the  piece  is  a  very  tough  one,  about 
one  tablespoonful  of  vinegar  added  to  the  water  will 
make  it  tender,  and  will  not  affect  the  taste. 

Roast  Beef. 

The  best  pieces  for  roasting  are  the  tenderloin  (an  ex- 
pensive piece),  the  sirloin,  and  rib-pieces.  The  latter  are 
usually  chosen  for  a  small  family,  and  are  very  good,  the 
sixth,  seventh  and  eighth  ribs  being  the  best.  If  you 
get  a  rib  piece,  have  the  butcher  take  out  the  bone,  and 
roll  and  tie  the  meat  in  shape.  (Be  sure  to  have  the  bones 
and  trimmings  sent  home.) 

If  there  is  much  fat  on  the  surface,  cover  the  roast  with 
a  paste  of  flour  and  water.  It  should  be  removed  half  an 
hour  before  the  meat  is  done.  (This  paste  is  not  neces- 
sary, but  an  improvement.)  Have  the  oven  rather  hot,  if 


174  How  to  Cook  Well. 

you  like  beef  rare,  and  allow  twelve  minutes  to  the  pound. 
If  preferred  well-done,  have  the  oven  moderate,  and  cook 
a  longer  time.  Serve  with  "  Gravy." 

Beefsteak. 

The  best  pieces  are  cut  from  the  rump,  or  through  the 
sirloin.  However,  different  butchers  serve  different  pieces 
under  the  same  name ;  so  that  the  best  way  to  do,  is  to  learn 
by  experience.  A  good  steak  for  a  cheap  one  is  a  chuck 
steak,  cut  from  near  the  chuck  rib.  Have  the  steak  cut 
two  thirds  of  an  inch  thick,  if  tender;  if  doubtful,  not  so 
thick.  Never  wash  a  steak  unless  it  absolutely  needs  it ; 
but  wipe  off  any  bits  of  bone  there  may  be,  with  a  clean 
cloth.  Washing  destroys  the  flavor  and  makes  it  tough. 

Broil  over  clear,  hot  coals  to  ensure  its  being  rare.  Turn 
it,  in  a  minute,  and  turn  repeatedly  afterwards.  In  doing 
this  do  not  stick  a  fork  into  it,  if  possible,  as  that  allows 
the  juice  to  escape,  which  should  all  be  kept  inside.  If  a 
fork  must  be  used,  stick  it  in  at  the  edge,  in  that  part 
which  looks  driest.  Keep  it  covered,  while  broiling,  with 
a  tin  plate,  and  watch  it  all  the  time.  If  the  fat  drips  into 
the  fire  and  blazes  up,  put  out  the  blaze  by  sprinkling  salt 
on  it. 

Ten  minutes  will  be  long  enough  to  cook  it.  Then  lay 
in  a  hot  platter.  Season  it,  and  add  a  very  little  butter. 
Let  it  stand  covered  a  few  moments  before  serving,  and 
take  pains  to  serve  it  very  hot. 

An  excellent  addition  is  "  Maitre  d'Hotel  Sauce,"  or  it 
may  be  served  with  "  Tomato  Sauce." 

For  those  who  like  gravy  in  the  dish,  pour  over  the 
meat  when  dished,  coffee  left  from  breakfast,  or  hot  water, 
which  will  draw  out  the  juice. 

Beefsteak  and  Onions. 

Broil  a  steak  as  above.  Have  ready  three  or  four 
chopped  onions,  fried  in  butter  till  delicately  browned. 


Dinner.  175 


Lay  them  thickly  over  the  top  of  the  steak  when  dished. 
Let  it  stand  covered  a  few  minutes  before  serving. 

Beefsteak  with  Baked  Tomatoes. 

Broil  a  tender  beefsteak.  Take  care  not  to  let  it  burn, 
and  cook  it  rare.  Lay  it  on  a  hot  platter,  as  directed. 
Dot  with  butter  ;  pepper  and  salt  it.  Have  ready  some 
"Baked  Tomatoes."  With  care  lift  the  tomatoes  from 
the  pan,  and  lay  them  in  rather  close  rows  over  the  sur- 
face of  the  steak. 

When  served,  the  steak  should  be  cut  in  strips  between 
the  tomatoes,  and  each  person  helped  to  a  square  piece  of 
steak  with  a  tomato  on  it. 

Or,  you  may  lay  the  tomatoes  around  the  edges  of  the 
platter. 

Stuffed  Beefsteak. 


2  pounds  rump  steak. 
1  cupful  "  Stuffing." 


1  cupful  "  Stock  "  or  water. 
4  cupful  catsup. 


1  or  2  slices  salt  pork. 

Have  the  steak  cut  evenly.  Make  a  stuffing  as  for 
turkey,  adding  a  little  ground  cloves.  Spread  this  over 
the  steak,  leaving  the  edges  bare.  Koll  it  up  tight,  and 
tie  firmly  in  three  or  four  places.  Have  ready  a  deep 
kettle  with  the  salt  pork  frying  in  the  bottom.  When 
crisp,  take  it  out,  and  lay  in  the  steak.  Turn  it  often,  so 
that  it  will  brown  on  every  side.  Then  add  the  stock  or 
water.  Cover,  and  stew  slowly  an  hour  and  a  half,  adding 
just  enough  water  to  keep  it  from  burning  if  it  becomes 
dry.  When  tender  lay  the  meat  in  a  platter  ;  add  catsup 
to  the  gravy,  and  thicken  it  with  a  little  flour  if  necessary. 
Pour  over  the  meat,  having  removed  the  strings  carefully. 

For  a  family  of  five. 

Mock  Duck. 

Buy  a  steak  from  the  round,  weighing  not  more  than 
two  pounds  (or  it  will  be  too  large  to  imitate  a  duck),  and 


176  How  to  Cook  Well 

free  from  fat  or  bone.  Rub  both  sides  with  salt  and  pep- 
per. Prepare  one  cup  or  more  of  "Stuffing"  made  as  for 
a  roast  duck.  Add  to  it  a  little  minced  salt  pork  if  you 
have  it ;  it  is  better  than  butter.  Spread  the  stuffing  over 
the  meat  not  quite  to  the  edges.  Roll  it  up  very  tight, 
and  tie  firmly  in  four  places.  Tie  a  buttered  paper  around 
it.  Bake  (without  water)  in  a  moderately  hot  oven  for 
fully  one  hour.  When  more  than  half  done,  pour  a  little 
boiling  water  over  the  top.  When  done  remove  paper 
and  strings.  Serve  hot,  with  "  Bread  Sauce,"  in  a  gravy- 
boat.  "  Cranberry  Sauce "  should  also  accompany  it. 
Carve  across  the  stuffing.  For  a  family  of  four. 

Beef  a  la  Mode. 

Buy  six  or  eight  pounds  from  the  thickest  part  of  the 
round.  Have  the  bone  removed  (save  it  for  stock)  and 
trim  off  the  coarse  outside  fat.  Make  deep  incisions  in 
every  part,  not  more  than  half  an  inch  apart.  Into  half 
of  them  push  salt  pork  cut  into  little  narrow  strips  about 
two  inches  long.  Fill  the  rest  of  the  incisions,  and  the 
place  where  the  bone  was,  with  the  following  stuffing: 


1  pint  bread-crumbs. 

1  teaspoonf  ul  salt. 

A  pinch  of  red  pepper. 

1  saltspoonf  ul  ground  cloves. 

1  saltspoonf  ul  allspice. 


1  small  nutmeg  (grated). 

2  tablespoonfuls  chopped   salt 

pork. 

1  teaspoonf  ul  melted  butter. 
1  egg,  beaten. 


Stick  whole  cloves  into  the  meat  here  and  there.  Then 
tie  it  securely  into  a  good  round  shape.  Put  scraps  of 
salt  pork  in  a  deep  pot.  When  fried  crisp,  take  them  out 
and  lay  in  the  meat.  When  brown  in  one  spot  turn  it, 
so  that  every  part  in  turn  will  be  browned.  Allow  about 
half  an  hour  for  this.  Then  dredge  in  about  two  table- 
spoonfuls  of  flour  and  brown  it.-  Slip  a  plate  under  the 
meat  to  prevent  its  burning,  and  pour  in  enough  boiling 
water  to  barely  cover  the  meat.  Cover  tight  to  keep  in 


Dinner.  177 


the  steam  (it  is  well  to  tie  an  old  towel  over  the  top  of 
the  pot),  and  simmer  for  about  five  hours.  Watch  it 
carefully,  and  fill  up  with  boiling  water  if  necessary,  add- 
ing only  a  little  at  a  time. 

Serve  with  the  gravy  poured  over  it.  It  is  excellent 
cold  for  luncheon  or  tea.  What  is  left  over  should  be 
used  thus.  Some  add  carrots,  turnips  and  onions  (sliced) 
when  the  pot  is  filled  up  with  water ;  a  few  are  then  laid 
around  the  meat,  and  the  rest  strained  out  of  the  gravy. 
They  give  an  agreeable  flavor. 

Corned  Beef. 

If  it  has  been  long  corned,  soak  the  beef  for  one  hour 
in  cold  water.  Then  put  it  into  a  large  pot  of  cold  water, 
and  boil  very  slowly,  covered,  allowing  half  an  hour  or 
more  to  a  pound.  Skim  often. 

Many  persons  like  cabbage  cut  into  quarters,  or  carrots 
sliced,  boiled  in  the  pot  with  the  beef,  and  served  with  it, 
the  meat  being  placed  in  the  centre  of  the  vegetables. 
The  cabbage  should  be  put  in  to  cook  one  hour,  and  the 
carrots  three  quarters  of  an  hour,  before  the  meat  is  ready 
for  serving.  Press  and  chop  the  cabbage  before  serving. 
See  also  Pressed  Corned  Beef; 

Boiled  Tongue. 

Wash,  and  soak  over  night,  if  it  is  smoked,  or  has  been 
long  corned.  Bend  the  tip  of  the  tongue  towards  the 
roots  and  tie  firmly,  to  give  it  a  good  shape.  Put  it  into 
a  large  pot  of  cold  water.  Let  it  come  gradually  to  a  boil ; 
skim  well.  Boil  slowly,  keeping  the  pot  covered.  Do  not 
let  the  water  boil  down.  In  three  hours  prick  with  a  fork ; 
if  it  feels  tender,  it  is  done.  But  a  very  large  tongue  re- 
quires five  hours.  When  done,  set  the  pot  off,  but  do  not 
take  the  tongue  out  of  the  water  until  it  is  cool.  This 
will  make  it  more  tender.  When  cold  remove  skin  and 


178  How  to  Cook  'Well. 

roots ;  or  take  them  off  while  hot,  if  the  tongue  is  to  be 
served  hot.  In  this  case,  serve  with  it  "  White  Sauce," 
or  the  following 

Sauce. 

1  pint  tongue  broth. 

2  table  spoonfuls  flour. 
1  small  onion,  minced. 
1  small  carrot,  minced. 

A  little  parsley,  minced  (may  be  omitted). 

Salt  and  pepper. 

1  quart  tomatoes,  stewed,  or  canned. 

Bring  the  broth  to  a  boil.  Then  thicken  with  the  flour ; 
add  the  other  ingredients,  having  strained  the  tomatoes. 
Boil  fifteen  minutes.  Strain  or  not,  as  you  prefer. 

Roast  Veal. 

The  best  pieces  to  roast  are  the  loin  and  fillet.  The 
breast  also  is  roasted.  That  and  the  fillet  should  be  pre- 
pared like  "  Beef  a  la  Mode,"  with  incisions  filled  with 
stuffing,  made  with  chopped  pork.  Veal  should  be  well 
done,  and  requires  a  slow  oven  and  a  long  time  to  cook. 
Heat  gradually  and  allow  twenty  minutes  to  a  pound.  It 
is  a  great  improvement  to  lay  slices  of  pork  over  any 
kind  of  veal  while  cooking. 

Serve  roast  veal  with  "Gravy."  Spinach  is  the  proper 
accompaniment  to  veal. 

Stewed  Breast  of  Veal. 

Cut  the  meat  into  pieces  of  a  size  to  help  one  to  each 
person.  In  a  deep  pot  fry  several  slices  of  salt  pork. 
When  crisp,  remove  them,  and  lay  in  the  meat.  Fry 
about  half  an  hour,  till  all  sides  are  brown.  Then  add  the 
rind  of  a  lemon,  cut  thin,  a  little  sweet  marjoram,  and 
boiling  water  enough  to  barely  cover  the  meat.  Cover 
tight,  and  stew  gently  two  hours.  Dish  the  meat,  and 
pour  over  it  about  one  pint  of  the  gravy,  thickened  with 
"Browned  Flour." 


Dinner.  179 


Veal  Cutlets  or  Chops  (fried). 

Fry  slices  of  salt  pork  till  crisp.  Take  out,  and  lay  into 
the  hot  fat  the  cutlets  egged-and-crumbed.  Fry  slowly 
(about  half  an  hour)  and  take  care  that  they  do  not  burn. 
(Have  plenty  of  fat.)  When  delicately  browned,  add 
salt  and  pepper,  and  dish.  Do  not  spoil  them  by  the 
addition  of  gravy.  They  should  be  crisp.  Never  wash 
meat  for  frying ;  it  makes  it  tough.  All  it  needs  is  to  be 
wiped  off  with  a  cloth. 

Veal  Cutlets  or  Chops  (broiled). 

Trim  the  rib  cutlets  neatly,  scraping  the  bone  smooth. 
Broil  slowly,  as  veal  should  be  well  done.  Have  slices  of 
salt  pork  laid  over  the  veal  while  cooking,  or  baste  often 
with  melted  butter.  Season  as  you  serve  them.  Serve 
with  "  Tomato  Sauce,"  if  you  like. 

To  Prepare  Sweet-breads. 

Veal  sweet-breads  are  best.  They  will  not  keep  long. 
Soak  them  at  once  in  cold  water,  for  about  one  hour; 
then  parboil  them  (about  fifteen  minutes)  in  salted,  boil- 
ing water,  after  which  put  them  into  cold  water  again  for 
a  few  minutes.  This  will  make  them  firm  and  white. 
Remove  the  skin  and  little  pipes,  and  put  them  in  a  very 
cool  place  until  ready  to  cook  them  again. 

Sweet-breads  (broiled). 

Prepare  as  above. 

When  cold  and  dry,  cut  them  in  two.  Rub  them  in 
melted  butter,  and  lay  on  a  hot  buttered  gridiron  over 
clear  hot  coals.  Wet  them  frequently  with  melted  but- 
ter, and  turn  them  often  to  prevent  their  getting  hard  and 
dry.  When  nicely  browned,  season  them,  and  serve  hot. 

Sweet-breads  (fried). 

When  ready  to  cook,  wipe  dry  and  cut  them  in  two. 
Lay  a  few  slices  of  salt  pork  in  a  frying-pan.  When  crisp 


180  How  to  Cook  Well. 

lay  in  the  sweet-breads,  previously  egged-and-crumbed. 
Do  not  have  the  pan  over  too  hot  a  fire,  or  they  will  not 
be  cooked  through.  Turn  them  often  till  tender  and 
brown. 

Calf's  Liver  (broiled). 

Cut  the  liver  into  slices  half  an  inch  thick,  and  soak  half 
an  hour  in  cold  salt  water ;  broil  over  hot  coals  turning  it 
often.  When  done,  add  salt  and  pepper.  Lay  it  on  a  hot 
platter,  with  several  bits  of  butter  on  top. 

Calf's  Liver  (fried). 

Cut  the  liver  into  thick  slices,  and  soak  half  an  hour  in 
cold  salt  water.  Wipe  it  dry.  Have  ready  in  a  frying-pan 
two  or  three  large  slices  of  salt  pork  fried  crisp.  Lay  the 
liver  in  the  pan,  keeping  it  over  the  hottest  part  of  the 
fire ;  and  when  brown  on  one  side,  turn  it  on  the  other. 
Cut  into  cubes  while  browning  on  the  under  side,  and  stir 
till  every  side  is  brown.  When  done  add  a  very  little 
salt  and  pepper.  Put  the  liver  on  a  hot  platter,  and  add 
to  the  gravy  in  the  frying-pan  a  cupful  of  boiling  water, 
and  the  juice  of  a  lemon  (this  may  be  omitted).  -  Dredge 
flour  into  the  boiling  gravy,  and  stir  while  it  thickens. 
Pour  it  over  the  liver,  and  serve. 

Boast   Mutton  or  Lamb. 

The  parts  to  roast  are  the  saddle  and  shoulder ;  and 
the  leg,  if  not  very  large.  Allow  twelve  or  fifteen  min- 
utes to  the  pound,  and  as  mutton  is  preferred  well  done 
by  most  persons,  do  not  have  the  oven  very  hot  at  first. 
Serve  with  "  Gravy,"  and  Currant  Jelly. 

Serve  lamb  with  "Mint  Sauce."  Greens  are  suitable 
with  it. 

Boiled  Mutton. 

The  leg  is  the  part  to  boil.  Have  the  butcher  cut  off 
the  shank  bone,  so  that  it  will  fit  well  into  the  pot.  Put 


Dinner.  181 


into  salted,  boiling  water,  taking  care  to  have  water 
enough  to  cover  the  meat  well,  and  keep  it  covered  all 
the  time,  adding  boiling  water  as  that  in  the  pot  boils 
down.  Allow  fifteen  minutes  to  a  pound.  Boil  slowly, 
without  ceasing,  till  tender  when  pierced  by  a  fork  in  the 
thickest  part.  Skim  the  liquor  frequently,  and  save  it 
for  broth.  Serve  with  the  mutton  "Caper  Sauce,"  or 
"  Drawn  Butter." 

Mutton  Cutlets. 

Trim  them  well  and  broil  or  fry  like  "  Veal  Cutlets." 
Serve  with  or  without  "  Tomato  Sauce." 

Mutton  or  Lamb  Chops. 

These  may  be  broiled  or  fried.  If  fried,  be  sure  and 
not  wash  them,  or  they  will  be  tough.  Trim  neatly  and 
scrape  the  bone.  Dredge  the  chops  with  flour,  and  fry 
them  slowly  with  a  few  slices  of  salt  pork.  Move  them 
about  often  in  the  pan  to  prevent  their  sticking.  In 
about  five  minutes  turn  them  and  season  with  pepper  and 
a  very  little  salt.  When  the  thickest  part  can  be  easily 
pierced  with  a  fork  they  are  done.  Lay  them  on  a  hot 
platter.  Pour  half  a  cupful  of  boiling  water  into  the  fry- 
ing-pan, and  dredge  in  flour  slowly,  till  thick  enough  for 
gravy,  and  pour  over ;  or  serve  with  "  Tomato  Sauce." 
"  Egg-and-crumb  "  them,  if  you  like,  before  frying,  and  in- 
stead of  serving  with  gravy,  stack  them  around  a  high 
mound  of  mashed  potato. 

Roast  Pork. 

The  pieces  to  roast  are  the  shoulder,  spare-rib,  leg,  loin 
and  chine.  Pork  requires  a  moderate  oven  and  very 
thorough  cooking.  Allow  full  twenty  minutes  to  a  pound, 
and  let  it  heat  through  gradually.  Then  watch  it  care- 
fully, as  pork  burns  easily,  which  ruins  it.  The  spare-rib, 
or  the  chine  (which  is  more  wholesome  and  has  less  fat 


182  How  to  Cook  Well. 

than  the  spare-rib),  should  be  prepared  for  roasting  by 
removing  most  of  the  fat.  Save  this  to  be  tried  out  for 
lard.  The  shoulder  and  the  leg  should  be  prepared  thus : 
with  a  sharp  knife  score  the  skin  deeply  in  parallel  lines 
about  one  inch  apart,  and  make  deep  incisions  in  the  thick 
part  of  the  meat.  Fill  the  lines  and  the  incisions  with 
"Stuffing  for  Duck,"  moistened  with  a  little  vinegar. 
Sprinkle  the  entire  top  with  a  little  powdered  sage.  A 
buttered  paper  should  be  laid  over  the  top  of  any  piece 
for  roasting.  Put  it  in  a  dripping-pan,  with  a  very  little 
water  in  the  bottom.  Baste  often  and  flour  it,  removing 
the  paper  while  you  do  this.  Leave  the  paper  off  the 
last  half-hour.  Serve  with  "Apple  Sauce"  and  pickles. 

Pork  Steaks,  or  Chops. 

Cut  slices  from  the  loin  or  neck  and  trim  neatly.  Lay 
them  in  a  frying-pan.  Turn  them  often  while  frying. 
In  fifteen  minutes  pour  off  the  fat,  if  there  is  much  of  it. 
Dip  the  steaks  in  bread-crumbs,  mixed  with  a  little  sage. 
Put  back  and  fry  fifteen  minutes  longer. 

Serve  without  gravy. 

Boiled  Ham. 

Soak  in  cold  water  over  night,  changing  the  water 
once  or  twice.  Then  wash,  rubbing  very  hard.  Put  into 
a  large  pot  of  cold  water.  Cover  and  simmer  slowly, 
taking  care  to  keep  the  meat  covered  with  water.  Allow 
for  cooking  about  twenty  minutes  to  the  pound.  A  ham 
should  be  very  thoroughly  done,  yet  should  not  be  boiled 
so  long  as  to  separate  the  meat  from  the  bone\  Skim 
carefully  while  boiling.  When  a  fork  will  pierce  easily 
through  the  thickest  part,  it  is  done.  Let  it  remain  in 
the  pot  until  cool.  Then  skin  it.  Cover  with  spots  of 
pepper  at  uniform  distances,  and  twist  a  fringed  paper 
around  the  bone. 


Dinner.  183 


Glazed  Ham. 

Boil  a  ham  as  above  and  remove  the  skin.  Wash  the 
surface  with  a  beaten  egg.  Moisten  one  cup  powdered 
crackers  thoroughly  with  milk.  Add  one  teaspoonful  of 
melted  butter,  and  work  the  whole  to  a  paste.  Spread 
this  evenly  and  thickly  over  the  ham.  Brown  delicately 
in  a  slow  oven. 

Best  Way  to  Cook  a  Ham. 

Boil  as  above,  but  take  it  out  when  half-done,  or  at  the 
end  of  three  hours,  and  remove  the  skin.  Cover  the  fat 
side  with  powdered  cracker,  which  will  adhere  better  if 
the  surface  is  first  rubbed  with  egg.  Then  put  it  in  a 
dripping-pan  in  a  moderate  oven  for  the  rest  of  the  time. 
The  baking  roasts  out  a  great  deal  of  the  fat,  and  leaves 
the  meat  much  more  delicate.  Do  not  bake  it  so  long  as 
to  make  it  dry,  or  cause  it  to  separate  from  the  bone. 

Save  the  fat  in  the  pan  for  frying  potatoes.  The  ham 
bone  should  be  saved  to  boil  with  soup.  Chop  the  meat 
left  on  the  bone  for  sandwiches. 

Other  Ways  of  Cooking  Meats. 
(See  Index.) 


STEWS. 
Veal  Stew. 


2  pounds  veal  steak. 

1  small  potato  sliced. 

2  hard-boiled  eggs    (may    be 


1  cupful  milk. 

Salt  and  pepper  to  taste. 

2  table  spoonfuls  of  flour. 


omitted). 

Cut  the  veal  into  lumps.  Put  it  into  a  skillet  with  but 
just  enough  cold  water  to  cover  the  meat.  Put  in  the 
potato.  Cover  the  skillet  and  stew  gently  nearly  half  an 
hour,  taking  care  that  the  water  does  not  boil  away. 
When  the  meat  is  tender  take  it  out,  and  add  the  milk  to 


184  How  to  Cook  Well. 

the  broth.  Rub  the  flour  smooth  in  a  little  cold.  milk. 
Pour  into  the  broth  when  the  latter  is  boiling  again. 
Season  with  butter,  salt  and  pepper.  Slice  the  eggs  nnd 
put  into  the  broth,  let  all  boil  up  once,  then  pour  over  the 
meat  and  serve  hot. 

Veal  Stew  with  Dumplings. 

2  pounds  veal. 

{1  quart  flour. 
3  teaspoonf  uls  baking  powder, 
i  teaspoonf  ul  salt. 

Cut  the  veal  in  pieces,  put  it  on  to  stew  in  cold  water, 
enough  to  more  than  cover  it.  Do  not  let  it  boil  fast. 
When  actually  boiling,  drop  in  with  a  spoon  a  spoonful 
at  a  time,  a  mixture  made  as  follows :  stir  into  the  flour  the 
baking  powder  and  salt,  with  enough  cold  water  to  make 
a  stiff  dough.  The  water  should  be  put  into  the  batter 
gradually,  stirring  all  the  lumps  out  as  you  proceed. 
Boil  twenty-five  minutes  after  the  dumplings  are  put  in, 
without  stopping,  and  without  removing  the  lid  from  the 
kettle.  Eat  at  once,  as  the  dumplings  become  heavy  by 
standing  long. 

Knuckle  of  Veal  Stew. 


2  small  knuckles  veal. 
4  quarts  water. 

4  or  5  eggs,  boiled  hard,  yolks 
only  (may  be  omitted) . 


J  cupful  butter,  or  less. 
"  Browned  Flour." 
Cloves  and  mace. 
Salt  and  pepper. 


Boil  the  veal  very  gently  in  the  water.  When  it  be- 
gins to  boil,  skim  it  well.  When  thoroughly  cooked,  take 
from  the  plot,  and  cut  it  from  the  bones  in  small  pieces. 
Rub  the  yolks  smooth  with  the  butter  and  several  spoon- 
fuls of  "  Browned  Flour,"  and  add  it  to  the  water  in  which 
the  veal  was  boiled.  When  cooked  enough,  put  in  the 
meat  with  the  seasoning.  Boil  up  once  and  serve. 


Dinner.  185 


Pilau. 

(A    Turkish  Dish.") 


pounds    lamb,    veal,    or 
chicken. 


li  cupf uls  raw  rice  (washed). 
Pepper  and  salt. 


v2  quarts  cold  water. 

Buy  pieces  from  the  neck,  shank,  rib,  or  any  odd  cheap 
pieces.  Each  piece  should  be  cut  of  a  size  to  help  to  one 
person  without  cutting  at  the  table.  Put  the  meat  on  to 
boil  without  removing  either  bones  or  fat.  Boil  slowly, 
covered.  Do  not  fill  up  the  pot  as  the  water  boils  down. 

When  it  has  boiled  for  one  and  a  half  hours,  add  pepper 
and  salt,  and  put  in  the  rice  soaked  for  half  an  hour.  Let 
all  boil  together  till  the  rice  has  absorbed  all  the  broth, 
probably  for  half  an  hour.  Boil  more  and  more  slowly 
toward  the  last,  and  stir  often  to  prevent  its  burning. 
Add  a  little  hot  water,  if  the  broth  is  absorbed,  before  the 
rice  is  done.  When  ready  to  serve,  remove  any  ill-look- 
ing bones,  and  lay  the  pieces  of  meat  on  a  hot  platter,  with 
the  rice  laid  over  and  around  them. 

A  cheap  and  delicious  dish,  for  breakfast,  luncheon,  or 
a  plain  dinner. 

Calcutta  Curry. 


2  chickens  (boiled  and  jointed). 

3  or  4  slices  salt  pork. 
Butter  size  of  an  egg. 
3  onions  (sliced  fine). 


A  dredging  of  flour. 

Salt. 

Boiling  water  (about  1  quart). 

Slices  of  lemon. 


1  tablespoonf  ul  curry  powder. 

Have  the  chicken  cold  and  dry.  Fry  the  salt  pork  in 
a  deep  flat-bottomed  kettle,  adding  the  butter  when  it  be- 
gins to  brown.  Then  put  in  the-  onions,  and  fry  a  light 
brown.  Remove  them  and  the  pork,  and  put  in  the 
pieces  of  chicken.  Let  them  fry  gently  in  the  fat.  While 
frying,  dredge  the  chicken  with  the  curry  powder  and  a 
little  flour  and  salt.  Turn  it,  so  as  to  brown  all  sides. 
Add  boiling  water,  only  enough  to  make  a  little  gravy. 


186  How  to  Cook  Well. 

Stew  slowly  for  fifteen  minutes.     Dish  the  chicken,  and 
pour  the  gravy  over,  without  further  thickening.     Garnish 
with  slices  of  lemon,  and  serve  "  Boiled  Rice  "  with  it. 
Veal  or  lamb  may  be  used  for  Curry. 

Curried  Pilau. 

Make  "  Pilau,"  and  shortly  before  serving,  sprinkle  into 
the  rice  half  a  teaspoonful  curry  powder,  or  more,  if  you 
like  it.  This  will  be  enough  for  most  American  palates. 
Stir  well  and  dish. 

A  more  economical  way  (which  yet  furnishes  a  good 
dish)  is  to  use  meat  and  rice  already  cooked.  Joint  or 
cut  it  into  large  pieces,  and  boil  with  it  whatever  bones 
you  may  have.  They  can  be  removed  at  the  last,  and 
they  furnish  a  good  deal  of  richness  to  the  broth. 

Mutton  Stew. 

Buy  rib,  neck,  or  any  inferior  pieces.  Have  the  bones 
cracked,  and  take  off  most  of  the  fat.  Cut  the  meat  into 
pieces  of  a  good  size  for  helping.  Throw  into  a  pot  and 
cover  with  cold  water.  Heat  gradually  and  simmer  for 
over  an  hour,  seasoning  it  when  half  done.  Then  dish  the 
meat  and  thicken  the  gravy  with  one  or  two  tablespoon- 
f  uls  of  flour.  Add  a  little  chopped  pickle,  or  "  Tomato 
Catsup,"  or  "  Stewed  Tomato,"  and  pour  over  the  meat. 
The  addition  of  sweet  marjoram  or  cloves  is  liked  by 
many.  The  tomato  is  particularly  nice  with  mutton. 

Beef  Stew. 

Get  the  middle  cut  of  the  shin,  or  meat  from  the  top  of 
the  round,  or  back  of  the  rump ;  but  any  part  that  has 
bone  and  fat  as  well  as  lean  is  good  for  stew.  As  this 
mode  of  cooking  meat  renders  it  more  tender,  the  tough, 
cheap  parts  are  just  as  good  as  any,  and  the  bone  gives 
richness.  Even  the  thin  end  of  a  sirloin  or  rib  roast  may 
be  used. 


Dinner.  187 


Cut  your  meat  into  small  pieces,  and  if  it  has  not  been 
previously  cooked,  dredge  it  with  salt,  pepper  and  flour, 
and  brown  it  in  salt  pork  or  drippings.  Put  it  into  the 
stew-pan  with  what  bones  you  may  have.  Cut  two 
onions,  one  small  white  turnip,  and  half  a  small  carrot, 
into  half-inch  dice.  Cook  them  slightly  in  the  drippings, 
and  add  to  the  stew.  Add  boiling  water  enough  to  cover, 
and  simmer  two  or  three  hours.  Remove  the  bones  and 
skim  off  the  fat.  Have  ready  pared  six  or  eight  small 
potatoes,  soaking  in  cold  water.  When  the  meat  is  nearly 
done,  slice  and  add  them  to  the  stew.  Then  salt  and 
pepper  to  taste.  "Dumplings"  may  be  added  to  the 
stew  when  the  potatoes  are  nearly  done.  Cover  closely 
to  keep  in  the  steam,  and  cook  ten  minutes  without  lift- 
ing the  cover.  Put  the  meat  and  potatoes  in  the  centre  of 
a  hot  platter,  and  the  dumplings  around.  If  the  broth  is 
not  thick  enough,  thicken  with  a  little  flour.  Add,  if  you 
like,  a  cupful  of  strained  tomato,  and  one  teaspoonful 
chopped  parsley.  Pour  it  over  the  meat  and  serve. 

Irish  Stew. 


2  pounds  beef,  from  the  round. 

3  quarts  cold  water. 

1  large  turnip,  sliced. 

2  carrots,  sliced. 
6  potatoes,  sliced. 


4  onions,  sliced. 

1  heaping  tablespoonful  salt. 

A  little  pepper. 

1  cupful  flour. 


Buy  from  the  cheap  end  of  the  round.  Three  hours 
before  dinner,  cut  the  meat  into  pieces  about  two  inches 
square.  Put  it  in  a  pot  with  the  water,  add  the  turnip 
and  carrots.  Let  all  boil  very  slowly  together,  keeping 
the  pot  closely  covered.  One  hour  before  dinner  add  the 
potatoes  and  onions,  with  the  salt  and  pepper,  and  boil 
slowly  again.  Just  before  dishing  stir  in  quickly  the 
flour,  rubbed  smooth  in  a  little  cold  water. 

Serve  hot  on  a  platter. 


188  How  to  CooJc  Well. 

This  makes  a  very  large  quantity,  enough  for  fifteen 
persona. 

Irish  stew  makes  a  hearty  and  excellent  dinner,  as  well 
as  an  economical  one. 


Brunswick  Stew. 


1    gallon  water,  boiling. 

1    tablespoonful  salt. 

£    pound  bacon. 

1    onion  (sliced). 

li  quarts  tomatoes  (peeled). 

1    pint  lima  beans. 


4  Irish  potatoes  (sliced). 

6  ears  sweet  corn  (cut  from  the 

cob). 
1  teaspoonful  black  pepper. 

1  teaspoonful  cayenne  pepper. 

2  or  3  squirrels  or  chickens. 


Four  hours  before  dinner  joint  the  squirrels  and  put 
them  to  soak  in  cold  salted  water,  to  draw  out  the  blood. 
Put  on  the  water,  salt,  bacon  and  onion.  Let  these  boil 
fifteen  minutes,  while  you  prepare  the  vegetables.  Then 
add  them  with  the  pepper.  As  soon  as  these  begin  to 
boil,  put  in  the  squirrels  or  chickens,  and  let  all  stew  to- 
gether slowly  (stirring  often)  till  the  meat  will  drop  from 
the  bones.  Then  serve  in  a  soup  tureen,  to  be  eaten 
from  soup-plates. 

Some  add  a  little  butter  rolled  in  flour,  just  before  dish- 
ing ;  others  thicken  it  with  bread-crumbs. 


MEAT  PIES, 
Meat  Pie. 

Any  kind  of  meat  will  do,  either  that  which  has  been 
already  cooked,  or  raw  meat,  the  cheaper  cuts  of  veal  or 
beef  being  preferred.  Cut  them  into  slices  of  convenient 
size  for  helping,  and  if  raw  parboil  them.  Put  them  into 
a  deep  pudding  dish,  with  water  enough  to  nearly  half 
cover  them,  and  gravy,  if  you  have  it.  Dredge  in  a  little 
flour  and  lay  on  a  few  bits  of  butter.  Add  sliced  potato 
if  you  like,  or  hard-boiled  eggs  sliced. 

Make  either  a  "Crust  for  Meat  Pies"  or  a  "Potato 


Dinner.  189 


Crust."  Roll  it  out  about  one  inch  thick  and  lay  it  on 
top  of  the  pie.  Make  a  deep  slit  in  the  middle  to  allow 
the  steam  to  escape.  Bake  in  a  rather  hot  oven  for  about 
three  quarters  of  an  hour. 

A  few  raw  tomatoes  are  an  improvement. 

Beefsteak  Pie. 

This  is  a  good  way  to  use  a  tougli  steak.  Cut  the  meat 
in  large  squares,  crack  the  bone,  and  parboil  in  cold  water 
for  about  twenty  minutes.  (If  allowed  to  boil  fast  the 
meat  will  be  more  tough,  rather  than  less  so.)  Proceed 
as  with  "  Meat  Pie,"  using  the  water  in  which  the  beef 
was  boiled. 

Chicken  Pie. 

Boil  two  chickens  in  hot  water  (barely  enough  to  cover 
them)  forty  minutes.  Skim  occasionally,  take  them  out 
of  the  water  and  joint  them  as  for  "  Fricasseed  Chicken." 
Put  them  in  a  deep  pudding  dish.  Sprinkle  thickly  with 
flour,  salt  and  pepper  and  lay  on  bits  of  butter  rolled  in 
flour.  Pour  in  enough  of  the  water  in  which  the  chickens 
were  boiled,  to  cover  them.  Lay  on  a  "  Crust  for  Meat 
Pies,"  rolled  an  inch  thick.  Cut  a  deep  slit  in  the  middle. 
Bake  in  a  moderate  oven  one  hour. 

Babbit  Pie. 

Cut  a  pair  of  rabbits  into  pieces  of  a  convenient  size. 
Parboil  in  cold  water  enough  to  cover  them.  Skim  well. 
Then  proceed  as  with  "  Chicken  Pie,"  adding  bits  of  salt 
pork. 

Quail  or  Pigeon  Pie. 

Make  like  "  Chicken  Pie,"  but  boil  them,  only  ten  min- 
utes. Cut  each  pigeon  into  four  pieces,  but  use  quails 
"whole.  Bake  three  quarters  of  an  hour  in  a  rather  hot 
oven. 

If  you  like,  lay  a  tender  beefsteak  in  the  bottom  of  the 
dish. 


190  How  to  Cook  Well. 

Mock  Squab  Pie. 

Slice  a  few  apples,  and  lay  them  in  layers  with  mutton 
chops  in  a  deep  dish.  Shred  onion  and  sprinkle  a  little 
sugar  over  each  layer  of  chops.  Add  half  a  cupful  of 
water  or  gravy.  Lay  a  "  Crust  for  Meat  Pies  "  over  the 
top,  cut  a  slit  in  the  middle,  and  bake  in  a  moderate  oven 
for  one  hour. 

Chicken  or  Veal  Pot  Pie. 

Cut  up  and  garboil  a  large  chicken,  or  two  pounds  of  veal. 
Butter  very  thoroughly  a  pot  and  line  sides  and  bottom 
with  paste  (see  "Crust  for  Meat  Pies"),  cutting  out 
pieces  on  the  sides  of  the  pot  in  such  a  way  as  to  prevent 
thick  folds.  Put  in  a  layer  of  chicken ;  flour,  salt  and 
pepper  it,  and  add  a  little  butter.  Do  this  until  you  have 
used  all  the  chicken,  or  the  pot  is  full.  Pour  in  enough 
liquor  in  which  the  chicken  was  boiled  to  half  fill  the  pot. 

Cover  with  a  thick  layer  of  pastry,  making  a  slit  in  the 
middle  for  the  escape  of  the  steam.  Heat  slowly  and  boil 
one  and  a  half  hours,  watching  that  it  does  not  burn.  If 
more  liquor  is  necessary  pour  it  in  through  the  slit.  When 
done,  invert  the  pot  into  a  large  dish,  so  that  the  lower 
crust  will  be  on  top. 

It  may  be  made  without  the  lower  crust,  which  some 
persons  consider  unwholesome. 

Bits  of  salt  pork  may  be  used  instead  of  butter ;  they 
will  give  an  excellent  flavor. 


VEGETABLES. 
Boiled  Potatoes. 

Choose  potatoes  of  a  uniform  size  and  wash  them. 
Peel  them  as  thin  as  possible,  both  because  it  is  wasteful 
to  do  otherwise,  and  because  the  richest  part  of  the 
potato  lies  next  the  skin.  Then  leave  to  soak  in  cold 
water,  for  an  hour,  or  longer  if  the  potatoes  are  very  old. 


Dinner.  191 


Boil  them  in  salted  cold  or  hot  water,  according  to  the 
kind  of  potato.  If  you  find  that  boiling  in  cold  water 
prevents  their  being  mealy,  try  hot.  It  is  impossible  to 
give  an  unvarying  rule  for  potatoes  in  this  respect.  If 
you  use  cold  water,  put  them  on  to  cook  three  quarters  of 
an  hour  before  dinner ;  if  hot,  half  an  hour  will  do.  (Of 
course  very  small  potatoes  do  not  take  so  long.)  Boil 
till  tender  when  pierced  by  a  fork.  Drain  off  all  the 
water  at  once,  as  they  will  become  soggy  if  left  soaking 
when  done.  Then  take  the  pot  to  an  open  window,  and 
with  the  lid  on,  shake  them  up  and  down  once  or  twice ; 
after  which,  remove  the  lid,  expose  the  potatoes  to  the 
cold  air  for  a  moment,  and  set  the  pot  on  the  back  part  of 
the  stove,  uncovered,  for  five  minutes,  to  dry  out  thor- 
oughly, while  you  are  dishing  the  rest  of  the  dinner. 

Serve  uncovered,  unless  by  a  napkin,  which  will  not  pre- 
vent the  escape  of  steam. 

Old  Potatoes,  such  as  one  sometimes  has  in  the  months 
of  April  or  May,  can  be  rendered  less  watery  by  a  very 
simple  process.  When  about  to  dish  them,  take  one  at  a 
time  in  a  coarse  towel,  and  squeeze  it  as  hard  as  possible. 
Then  lay  it  carefully  in  the  dish. 

New  Potatoes  should  always  be  boiled  in  hot  water, 
and  with  the  skins  on.  These  may  be  removed  at  the 
moment  of  dishing;  sprinkle  on  salt  as  you  lay  them  in 
the  dish.  Same  persons  scrape  the  skins  off  before  boil- 
ing, but  on  no  account  should  they  be  peeled. 

Flaked  Potato. 

Prepare  like  "  Boiled  Potatoes."  Just  before  dishing, 
break  into  small  pieces  with  a  fork.  Heap  lightly  in  a 
dish,  and  sprinkle  with  salt. 

Mashed  Potato. 

Boil  potatoes  till  well  cooked.  Drain  and  dry  them. 
With  a  potato-masher  mash  and  beat  until  light,  in  the 


192  How  to  Cook  Well. 

same  pot  they  were  boiled  in,  keeping  it  at  one  side  of 
the  stove,  so  that  the  potato  will  not  burn,  yet  will  keep 
hot.  The  longer  you  beat  them  the  whiter  and  creamier 
the  potato  will  be,  so  it  is  well  to  allow  ten  minutes  for 
this  when  you  put  the  potatoes  on  to  boil.  Scatter  in 
salt,  and  add  a  little  milk  (previously  heated  so  as  not  to 
cool  the  potato),  with  a  piece  of  butter  melted  in  it. 
Work  all  together  well.  Then  dish,  and  smooth  the  top 
nicely  with  a  warm  knife. 

Mashed  Potato  is  the  basis  of  so  many  dishes  and  is  so 
popular  that  it  should  be  prepared  with  especial  care. 

Browned  Potatoes. 
(To  serve  with  Roast  Beef.) 

Wash  and  peel  large  potatoes.  Dredge  with  flour. 
Have  a  piece  of  beef  roasting.  One  hour  before  dinner 
skim  the  fat  from  the  gravy,  and  lay  in  the  potatoes 
around  the  meat.  Baste  frequently  with  the  juice  of  the 
meat  after  they  brown.  When  half-done  turn  them; 
dredge,  and  when  brown,  baste  again.  Sprinkle  with  salt 
before  serving,  laid  around  the  platter  in  which  the  beef 
is  served. 

Potatoes  in  Other  Ways. 

(See  Index.) 
Sweet  Potatoes. 

See  Sweet  Potatoes  Baked. 

If  any  one  chooses  to  boil  sweet  potatoes,  she  must 
experiment  for  herself,  as  I  never  yet  tasted  a  boiled  sweet 
potato  that  was  a  success.  They  should  always  be  baked 
to  keep  their  flavor. 

Turnips. 

Old  Turnips.  Wash,  peel,  and  lay  in  cold  water  for 
an  hour.  Then  put  into  cold  salted  water  over  the  fire 


Dinner.  193 


two  and  a  half  hours  before  dinner.  When  tender,  drain 
well,  and  mash  with  a  potato-masher,  adding  a  little  but- 
ter. Smooth  the  top  when  dished,  and  put  dots  of  pepper 
over  the  surface. 

Old  turnips  have  so  rank  a  taste  that  it  is  a  vast  im- 
provement to  this  dish  to  mix  with  it  half  as  much  mashed 
potato.  What  is  left  over,  fry,  like  "  Potato  Balls." 

Young  Turnips.  Scrape  and  lay  in  cold  water  half 
an  hour.  Then  boil  three  quarters  of  an  hour  in  salted 
boiling  water.  When  tender,  drain  off  the  water,  and 
pour  on  enough  milk  to  cover  them.  When  it  boils  up 
add  a  little  flour,  rubbed  smooth  in  cold  milk,  and  a  large 
lump  of  butter. 

Turnips  will  not  give  out  a  disagreeable  odor  while 
cooking  if  boiled  slowly  and  a  lump  of  charcoal  is  boiled 
with  them,  or  a  small  piece  of  a  ripe  red  pepper. 

Boiled  Beets. 

Wash  the  beets,  but  do  not  peel  or  cut  them,  for  the 
juice  escapes  very  easily.  Boil  in  cold  salted  water,  two 
or  three  hours,  in  winter,  one  hour  in  summer.  When 
tender,  take  them  out  of  the  water  on  a  fork,  and  peel. 
Slice  while  hot,  into  a  dish,  sprinkle  with  pepper  and  salt, 
and  put  dots  of  butter  among  the  slices.  Serve  covered. 

Those  left  from  dinner  may  be  heated  over  by  steaming 
them  ;  or  they  may  be  pickled,  by  pouring  over  them  cold 
vinegar,  in  which  they  should  stand  several  hours  before 
being  served. 

Boiled  Parsnips. 

Wash  and  boil  in  cold  salted  water  from  three  quarters 
to  one  hour.  When  tender,  skin  them,  split  in  half,  and 
lay  them  in  a  dish,  buttering  plentifully.  Serve  covered. 

On  no  account  leave  them  in  the  water  after  they  are 
done;  it  makes  them  soggy  and  destroys  their  flavor. 
Use  what  are  left  over  to  fry  for  another  meal. 


194  How  to  Cook  Well. 

Buttered  Parsnips. 

Boil  as  above ;  skin  and  cut  into  round,  thick  slices. 
Have  ready  in  a  sauce-pan,  one  tablespoonful  of  butter 
and  one  teaspoonful  of  flour,  previously  rubbed  together, 
and  two  tablespoonfuls  of  milk.  When  it  boils  up,  put 
in  the  parsnips,  and  shake  over  the  fire  till  smoking  hot. 
Serve  hot  in  a  covered  dish. 

Fried  Parsnips. 

Boil  parsnips  as  above.  When  perfectly  cold,  cut  them 
lengthwise  into  thick  slices,  and  dredge  them  with  flour. 
Have  ready  a  hot  frying-pan.  Put  in  enough  beef  drip- 
ping, ham  fat,  or  lard  to  cover  the  bottom,  and  when 
boiling  hot,  lay  in  the  parsnips.  Brown  them  well  on 
both  sides.  It  will  take  only  a  few  minutes. 

Parsnip  Cakes  (fried). 

Boil  parsnips  as  above.  Mash  while  hot  with  a  potato- 
masher,  removing  all  the  tough  fibre.  Add  one  third  as 
much  mashed  potato,  with  a  little  butter  and  milk  or 
cream;  season  with  salt  and  pepper.  With  floured 
hands  make  into  balls  and  flatten  them.  Fry  like 
"Potato  Balls."  A  beaten  egg  mixed  in  is  an  improve- 
ment. 

Parsnips  with  Boast  Beef. 

Wash  and  scrape,  and  proceed  as  with  "  Browned  Pota- 
toes." 

Baked  Onions. 

Bermuda  onions  are  best,  because  of  their  mild  flavor. 
Choose  all  of  one  size.  Leave  the  skins  on.  Bake  in  the 
oven  till  tender.  Remove  the  skins,  and  dress  with  but- 
ter, pepper,  and  salt. 

Boiled  Onions. 

Choose  those  of  uniform  size.  Boil  twenty  minutes, 
in  hot  salted  water.  Drain  the  water  off  entirely ;  add 


Dinner.  195 


equal  parts  of  fresh,  boiling  water  and  milk,  and  boil 
twenty  minutes  more.  When  tender,  lay  them  in  a  dish, 
and  season,  with  butter,  salt  and  pepper.  Thicken  a  little 
of  the  milk,  if  you  choose,  with  flour  rubbed  in  cold  water, 
and  boil  till  of  the  consistency  of  custard.  Pour  over 
and  serve  covered.  Never  cook  onions  in  an  iron  pot. 

Fried  Onions. 

Peel,  slice,  and  fry  in  hot  lard  or  butter,  about  forty 
minutes,  till  delicately  brown.  Season  with  pepper  and 
salt  and  serve  hot,  covered. 

Winter  Squash. 

Cut  it  up,  throw  away  the  inside,  and  pare  the  pieces. 
The  best  way  to  cook  it  is  in  a  steamer,  or  colander,  set 
over  a  kettle  of  boiling  water,  so  as  not  to  touch  the  water. 
Cover  tight,  and  steam  one  hour.  Or,  boil  slowly  in  only 
just  enough  water  to  keep  it  from  burning.  When  ten- 
der, which  should  be  in  three  quarters  of  an  hour,  drain 
off  all  the  water;  press  it,  and  mash  with  a  potato- 
masher,  stirring  in  a  large  lump  of  butter,  and  a  sprink- 
ling of  salt.  When  dished,  smooth  the  top,  and  dot  it  with 
pepper.  Serve  uncovered.  Use  what  remains  for  "  Squash 
Pie,  or  Pudding,"  or  for  "  Squash  Fritters." 

Or,  it  may  be  made  into  cakes,  and  fried  like  "  Potato 
Balls." 

Summer  Squash  (boiled). 

Wash  and  pare  them  thinly,  unless  the  rind  is  extremely 
tender.  Put  them  whole  into  boiling  water ;  as  little  as 
possible.  Boil  three  quarters  of  an  hour,  till  tender. 
Drain  thoroughly,  and  press  the  water  out  with  a  plate. 
Stir  in  a  large  lump  of  butter,  and  a  little  pepper  and 
salt.  Mash  and  mix  well  with  a  wooden  spoon.  Serve 
hot,  uncovered.  If  the  squash  is  an  old  one,  with  large 
seeds,  run  it  through  a  colander,  to  remove  these,  before 
seasoning. 


196  How  to  Cook  Well 

Fried  Squash. 

Wash  and  cut  in  round  slices  a  quarter  of  an  inch  thick, 
crook-necked,  summer  squashes.  Pare  and  remove  the 
seeds  if  large.  Sprinkle  with  salt,  and  let  them  stand  a 
few  moments.  Then  dip  into  beaten  egg ;  afterwards 
into  fine  bread-crumbs,  and  lay  in  a  hot  frying-pan,  con- 
taining a  lump  of  butter,  boiling  hot.  There  should  be 
only  enough  to  cover  the  bottom  of  the  pan,  as  squashes 
absorb  grease.  Brown  the  squash  on  both  sides  until 
tender  enough  to  be  pierced  by  a  straw.  Serve  hot. 

You  can  dredge  them  with  flour,  instead  of  using  egg 
and  bread-crumbs. 

Boiled  Cabbage. 

Remove  the  outer  leaves ;  quarter  and  examine  care- 
fully, as  cabbage  is  liable  to  be  infested  by  insects.  Soak 
for  one  hour  in  cold  water.  Put  into  boiling  water,  salted, 
an  hour  before  dinner;  boil  fifteen  minutes,  skimming 
well.  Drain  off  the  water,  and  fill  up  with  that  which  is 
fresh  and  boiling.  When  tender,  drain  well,  press  with  a 
plate,  chop  and  stir  in  a  lump  of  butter,  pepper  and  salt. 

If  very  large,  boil  one  and  one  half  hours. 

It  is  a  great  improvement  to  omit  salt  in  the  water, 
and  boil  with  it  a  large  piece  of  salt  pork  or  bacon.  This 
should  be  removed  before  chopping  the  cabbage.  A  cup 
of  cream  poured  over  it,  after  being  dished,  is  an  improve- 
ment. What  is  left  may  be  used  for  "Escaloped  Cab- 
bage." 

The  odor  from  boiling  cabbage  can  be  avoided  if  it  is 
boiled  slowly  and  a  lump  of  charcoal  is  put  in  the  water,  or 
a  tiny  bit  of  a  ripe  red  pepper,  or  a  pinch  of  ammonia. 

North  Carolina  Boiled  Cabbage. 
Pick  over,  wash  and  quarter  a  large  cabbage.     Let  it 
stand  in  cold  water  for  an  hour.     Have  ready  boiling  a 
ham,  or  a  smoked  side ;  skim  well.     An  hour  before  din- 


Dinner.  197 


ner,  put  into  the  boiling  liquor,  with  the  ham,  the  cabbage. 
Boil  fast ;  when  tender,  chop  fine.  Skim  off  the  grease, 
and  pour  some  of  the  liquor  over  the  cabbage.  It  may  be 
served  on  the  platter  containing  the  ham. 

Those  who  do  not  like  ham,  can  substitute  corned  beef. 

Boiled  Cauliflower. 

Remove  the  outside  leaves  and  soak  for  an  hour  in  cold 
salted  water.  If  very  large,  cut  in  half ;  otherwise  cook 
it  whole.  Put  into  salted  boiling  water,  and  boil  slowly, 
so  that  it  will  not  break,  about  half  an  hour.  When  half 
done,  pour  off  the  water,  and  cover  with  equal  parts  of 
fresh  boiling  water  and  milk,  or  milk  alone.  When  ten- 
der, lay  the  cauliflower  in  a  hot  dish  and  sprinkle  with 
salt.  Serve  at  once,  covered,  as  it  darkens  with  standing. 

If  you  like,  serve  "  Drawn  Butter "  with  it.  Use  what 
is  left,  also  the  milk,  for  soup,  to  which  it  is  a  pleasant 
addition. 

Stewed  Cauliflower. 

Cut  into  small  clusters,  throwing  away  the  outer  leaves 
and  stem.  Lay  for  one  hour  into  cold  salted  water. 
Then  put  into  boiling  water.  Boil  slowly  twenty  min- 
utes. Take  out  the  cauliflowers  and  lay  them  in  a  dish. 
Then  pour  off  all  but  about  half  a  cupful  of  the  water. 
While  this  is  boiling  stir  in  half  a  cupful  of  milk,  in  which 
you  have  rubbed  one  tablespoonful  of  flour.  When  this 
boils  up  add  a  piece  of  butter  the  size  of  an  egg,  and 
sprinkle  with  salt.  Pour  the  sauce  over  the  cauliflower, 
and  serve  at  once,  covered. 

Stewed  Carrots. 

Wash,  scrape,  and  lay  in  cold  water  for  one  hour. 
Then  cut  around  in  thick  slices.  Put  into  boiling  water, 
salted,  and  boil  slowly  from  one  to  one  and  one  half  hours. 
When  half  done,  pour  off  the  water  and  add  fresh  boiling 
water,  with  salt.  When  tender,  drain  off  the  water  and 


198  How  to  Cook  Well. 

cover  them  with  milk.  When  this  boils  up,  dish  the  car- 
rots, and  thicken  the  milk  by  adding  to  it,  while  boiling, 
one  tablespoonful  of  flour,  rubbed  smooth  in  cold  water. 
Stir  in  a  piece  of  butter  the  size  of  an  egg,  and  a  pinch 
of  salt.  Pour  the  hot  sauce  over  the  carrots  and  serve 
covered. 

After  draining  off  the  first  water  they  may  be  stewed 
in  gravy  not  too  thick.  In  this  case  no  sauce  is  needed. 

No.  2.  Wash,  scrape,  and  cut  into  round,  thick  slices. 
Melt  a  lump  of  butter  in  a  sauce-pan.  Put  in  the  carrots, 
with  a  few  slices  of  onion,  and  a  little  pepper  and  salt. 
Brown  nicely,  then  pour  in  some  "  Stock,"  and  simmer  till 
the  carrots  are  tender,  full  half  an  hour.  Dish,  nnd  thicken 
the  stock  by  stirring  in,  while  boiling,  one  tablespoonful 
of  flour,  rubbed  smooth  in  cold  water.  Pour  over  the 
carrots,  cover  and  serve  hot. 

Stewed  Salsify  or  Oyster  Plant. 

Wash,  but  do  not  scrape  it,  as  that  will  cause  it  to  turn 
black  and  to  lose  much  of  its  flavor.  Put  it  into  boiling 
water  salted.  Boil  slowly  till  tender,  about  three  quarters 
of  an  hour.  Then  take  out  the  salsify  and  rub  off  the 
skin ;  cut  into  pieces  an  inch  long,  and  return  to  the  sauce- 
pan, having  previously  poured  off  all  the  water  but  half  a 
cupful,  and  added  half  a  cupful  of  milk.  When  this  boils 
thicken  with  one  teaspoonful  of  flour,  rubbed  smooth  in 
cold  water.  Add  salt  and  pepper  and  a  teaspoonful  of 
butter.  Boil  up  once  and  serve  in  a  covered  dish. 

If  you  are  making  soup,  the  water  which  was  poured 
off  can  be  added  to  that,  and  it  will  impart  a  pleasant 
flavor  of  oysters.  Do  not  cook  salsify  in  an  iron  pot,  as 
it  .blackens  it. 

Salsify  Fritters,  or  Mock  Oysters, 

Boil  whole  as  above,  till  tender.  Take  it  out  and  skin 
it.  When  perfectly  cold,  mash  with  a  potato  masher, 


Dinner.  199 


taking  care  to  pick  out  all  the  fibres.  Moisten  with  a  lit- 
tle milk  and  melted  butter.  Add  a  pinch  of  salt  and  work 
to  a  smooth  paste.  Beat  some  eggs,  allowing  one  and 
one  half  to  each  cupful  of  salsify.  Work  them  in,  and 
form  the  whole  into  balls,  with  floured  hands.  Flatten 
them,  dredge  with  flour,  and  brown  on  both  sides  in  a 
frying-pan  containing  boiling  beef-dripping  or  lard  enough 
to  keep  them  from  sticking. 

Fried  Salsify. 

Wash  and  parboil  it.     Cut  it  into  lengthwise  slices. 
"  Egg-and-Crumb  "  them,  and  fry  brown  on  both  sides. 

Stuffed  Peppers. 


8  green  peppers. 
'  2  ounces  butter. 

2  table  spoonfuls  olive  oil. 

2  chopped  onions. 

1  pint  mushrooms. 
'  A  little  salt  and  white  pepper. 

A  dash  of  red  pepper. 


A  dash  of  nutmeg. 
"Tomato  Sauce." 

3  handf uls  fresh  bread-crumbs. 

4  eggs  (yolks  only). 

1  tablespoonful  chopped  pars- 
ley. 


Cut  off  one  end  of  the  peppers  (with  stem).  Neatly 
remove  seed  and  inside,  which  are  not  used.  Place  in 
salt  water  and  soak  all  night. 

Next  day  prepare  stuffing  as  follows :  Put  in  a  sauce^ 
pan  the  butter,  oil,  onions,  and  mushrooms.  Stir  and  fry 
about  ten  minutes  to  evaporate  moisture.  Season  and  add 
four  tablespoonfuls  of  the  tomato  sauce.  Boil  a  little, 
Then  add  the  bread-crumbs,  egg-yolks  well  beaten,  and 
parsley.  Mix  well,  stir,  and  cook  three  minutes  longer. 
When  cool  fill  the  peppers  and  replace  ends.  Put  into  a 
pan  with  a  little  water  and  a  lump  of  butter.  Bake  three 
quarters  of  an  hour,  basting  frequently,  Place  when  done 
on  a  platter  and  pour  the  rest  of  the  tomato  sauce  around, 
already  made  hot.  Serve  hot. 


200  How  to  Cook  Well 

Stewed  Celery. 

Cut  the  white  part  of  the  celery  into  pieces  one  inch 
long.  Drop  into  boiling  water.  Boil  half  an  hour.  Then 
pour  off  the  water,  and  cover  with  milk.  Boil  until  the 
celery  is  tender,  perhaps  half  an  hour.  Just  before  serv- 
ing, add  pepper  and  salt,  and  several  bits  of  butter  rolled 
in  flour.  After,  boiling  a  moment,  serve  in  a  covered 
dish. 

Do  not  use  an  iron  kettle,  for  fear  of  discoloring  the 
celery.  The  greener  portion  of  the  celery  can  be  used  in 
the  same  way ;  but  the  taste  is  not  so  delicate,  and  it  will 
not  make  as  handsome  a  dish. 

Boiled  Spinach. 

As  spinach  shrinks  very  much  in  cooking  be  sure  to 
buy  plenty.  A  peck  is  not  too  much  for  a  family  of 
seven.  Wash  well,  and  pick  it  over  carefully,  as  it  is  lia- 
ble to  be  gritty.  Put  it  into  boiling  salted  water,  enough 
to  fill  the  pot ;  for  unless  a  great  deal  of  water  is  used, 
the  spinach  will  be  bitter.  Boil  half  an  hour.  When 
tender,  drain  thoroughly,  pressing  with  a  plate.  Chop  it 
fine,  adding  a  piece  of  butter.  Dish  and  smooth  the  top. 
Lay  on  the  top,  two  hard-boiled  eggs,  cut  in  thick  slices. 
Serve  vinegar  with  it. 

Spinach  a  la  Creme. 

Boil  as  above,  and  rub  through  a  colander,  after  press- 
ing the  water  off.  Season  with  pepper  and  salt.  Put 
into  a  sauce-pan  with  a  small  piece  of  butter,  and  a  little 
cream.  Boil  up  well,  stirring  all  the  time,  and  dish.  Gar- 
nish with  sliced  hard-boiled  eggs,  if  you  like. 

Greens  (various  kinds). 

The  roots  and  tops  of  young  beets,  young  cabbages, 
turnips,  or  mustard-tops,  dandelions  and  lettuce  make 
good  greens.  Prepare  and  boil  like  "Boiled  Spinach," 


Dinner.  201 


taking  care  to  use  plenty  of  water,  and  serve  in  the  same 
way.  Many  persons  like  to  boil  a  piece  of  bacon  or  salt 
pork  with  greens ;  in  case  you  do  this,  omit  the  salt  in 
the  water. 

Cabbages  and  dandelions  require  to  be  boiled  one  hour, 
beet-tops  will  be  done  in  three  quarters  of  an  hour,  and 
turnip-tops  in  twenty  minutes.  Serve  with  vinegar. 

Greens  will  not  give  out  a  disagreeable  odor  while  boil- 
ing if  boiled  slowly,  and  a  piece  of  bread  pinned  in  a 
cloth  is  boiled  with  them. 

Boiled  Asparagus. 

Wash  and  cut  the  stalks  of  equal  length,  trimming  off 
the  woody  ends.  Tie  them  in  a  bunch,  with  a  strip  of 
muslin.  Put  into  plenty  of  boiling  water,  salted.  Boil 
very  gently  one  hour,  longer  if  old.  Have  ready  three 
or  four  slices  of  toasted  bread ;  dip  them  in  the  asparagus 
water ;  butter  them  and  lay  on  a  hot  platter.  When  the 
asparagus  is  tender,  take  it  out  carefully,  so  as  not  to 
break  it.  Lay  it  in  the  middle  of  the  dish,  remove  the 
string,  and  arrange  the  asparagus  over  the  toast.  Cover 
with  thin  shavings  of  butter. 

Another  way  is  to  pour  over  all  a  sauce  made  as  fol- 
lows :  Pour  off  all  but  about  half  a  cupful  of  the  aspara- 
gus liquor.  Add  half  a  cupful  of  milk,  and  thicken  it 
while  boiling,  with  one  tablespoonful  of  flour,  rubbed 
smooth  in  another  half  cupful  of  milk.  Add  butter  size 
of  an  egg,  and  let  it  boil  till  smooth  and  thick  as  custard. 
The  yolk  of  an  egg  added  at  the  last  is  an  improvement. 

Asparagus  liquor  should  always  be  saved  for  soup,  if 
you  are  making  it. 

Peas. 

Shell,  but  do  not  wash  them.  Soak  for  half  an  hour  in 
just  enough  water  to  cover  them.  Put  them  on  to  boil 
in  the  same  water,  without  adding  any  more.  Cover  and 


202  How  to  Cook  Well. 

boil  slowly  (counting  from  the  time  they  begin)  from  half 
an  hour  to  one  hour,  according  to  their  age.  When  ten- 
der, and  the  skins  look  shrivelled,  they  are  done.  Drain 
off  most  of  the  liquor,  add  pepper  and  salt,  dredge  in  a 
little  flour  and  stir  in  a  lump  of  butter.  Serve  hot,  cov- 
ered. Some  persons  prefer  them  dry;  others  pour  into 
the  boiling  liquor,  half  a  cupful  of  cream,  or  milk  in 
which  one  tablespoonful  of  flour  has  been  rubbed.  Let 
it  boil  until  the  sauce  thickens.  Use  what  may  be  left, 
for  "Pea  Fritters." 

Old  peas  should  have  a  pinch  of  soda  thrown  into  the 
water  a  few  minutes  before  serving  them. 

French,  String  or  Snap  Beans. 

String  carefully,  breaking  off  each  end.  Cut  each  bean 
into  two  or  three  pieces.  Then  cook  like  peas,  only  at 
least  half  an  hour  longer. 

Another  way  is  to  boil  a  piece  of  salt  pork  with  them, 
omitting  butter  and  salt.  The  pork  should  not  be  served 
with  the  beans,  but  may  be  used  for  a  second  cooking. 

Use  what  beans  are  left  for  salad ;  or  warm  over  with 
peas  left  from  a  former  dinner.  Together  they  make  a 
very  good  dish. 

Shelled,  Lima  or  Butter  Beans. 

Soak  in  cold  water  just  enough  to  cover  them  for  half 
an  hour.  Then  boil  in  the  same  water,  without  adding 
more,  and  keep  them  covered.  Do  not  salt  them  until 
nearly  done,  as  that  makes  them  hard.  Some  beans 
require  to  boil  longer  than  others.  The  usual  time  is  one 
hour.  When  tender,  dip  them  out  with  a  skimmer,  and 
dish  with  plenty  of  butter.  Boil  with  them  a  piece  of 
salt  pork,  or  bacon,  if  you  like,  and  omit  the  salt. 

Serve  what  are  left  for  "Succotash."  They  are  also 
good  warmed  over  with  tomatoes. 


Dinner.  203 


Dried  Beans. 

Soak  one  cupful  of  beans  over  night  in  one  quart  of 
cold  water.  Three  hours  before  dinner  drain  this  off,  and 
pour  over  the  beans  two  quarts  of  warm  water.  Boil 
slowly,  stirring  occasionally.  When  half-done,  add  one 
tablespoonful  of  salt.  When  tender,  drain  well,  and  dish 
with  plenty  of  butter,  and  a  little  pepper.  Use  the  water 
for  soup. 

Winter  Succotash. 

This  can  be  made  of  dried  lima  beans,  and  canned  com, 
which  may  be  left  from  former  dinners.  Warm  them 
over  together  with  a  little  milk  and  butter,  and  thicken 
the  milk  with  a  little  flour. 

Boiled  Corn. 

Take  off  all  the  green  leaves,  except  one  layer,  and  pull 
off  the  dark  part  of  silk ;  put  into  boiling  salted  water, 
and  boil  from  twenty  minutes  to  an  hour,  according  to 
the  age. 

Do  not  let  it  continue  to  boil  when  it  is  tender,  though 
it  may  stand  in  the  hot  water  without  injury  till  dinner  is 
ready,  if  the  pot  is  set  back.  Too  long  boiling  makes  it 
tough.  When  ready  to  dish,  remove  the  leaves  and  serve 
in  a  napkin. 

Corn  cooked  in  this  way  has  a  much  finer  flavor  than 
when  boiled  without  the  leaves. 

What  is  left  may  be  cut  from  the  cob,  and  warmed  in 
milk,  or  used  for  "  Corn  Fritters." 

Stewed  Corn. 

Cut  from  the  cob,  and  put  into  boiling  water,  only  just 
enough  to  cover  it,  and  stew  fifteen  minutes. 

Drain  off  the  water,  cover  with  milk,  and  stew  till  ten- 
der, dredging  in  a  little  flour  from  time  to  time.  Just 
before  serving,  add  pepper  and  salt,  and  a  lump  of  butter. 


204  How  to  Cook  Well. 

Succotash. 

Cut  the  corn  from  the  cobs,  and  measure  it.  Shell  lima 
or  butter  beans,  and  allow  of  vthem  about  two  thirds  as 
much  as  you  have  corn.  Put  the  cobs  into  hot  water  and 
boil  them  half  an  hour.  Take  them  out  about  an  hour 
before  dinner  and  add  the  beans  to  the  water.  Boil  slowly, 
half  an  hour,  then  add  the  corn.  Just  before  dinner, 
drain  off  the  water,  and  proceed  as  with  "  Stewed  Corn." 
It  is  not  necessary  to  boil  the  cobs  first ;  but  this  heightens 
the  flavor  of  the  corn. 

Corn  in  Other  "Ways. 

(See  Index.} 

Stewed  Tomatoes. 

Pour  scalding  water  over  the  tomatoes.  Let  them 
stand  a  minute.  Then  skin  them.  Quarter  them,  and 
extract  the  cores.  Put  them  in  a  sauce-pan  (not  a  tin 
one).  Cover  and  stew  slowly  without  the  addition  of 
water.  Mash  them  once  in  a  while,  with  a  wooden  spoon. 
At  the  end  of  three  quarters  of  an  hour,  add  salt  and  pep- 
per, a  few  fine  bread-crumbs,  and  a  large  lump  of  butter. 
Stir  until  smooth  and  serve  covered. 

Never  throw  away  even  a  spoonful  of  tomato.  Tomato 
left  over  can  be  used  in  as  great  a  variety  of  ways  as 
potato.  (See  "  Ways  to  Use  Tomato.") 

A  Summer  Medley. 

Stew  together,  tomatoes  and  lima  beans.  When  they 
have  cooked  three  quarters  of  an  hour,  add  corn  cut  from 
the  cob.  In  twenty  minutes,  add  salt  and  pepper  and  a 
lump  of  butter. 

What  is  left  may  be  baked  for  breakfast,  with  the  addi- 
tion of  a  pint  of  bread-crumbs,  seasoned  and  moistened, 
using  a  buttered  pudding-dish.  Meat  may  also  be  added, 
chopped  fine,  if  you  like. 


Dinner.  205 


This  dish  may  be  made  of  the  remains  of  a  former  din- 
ner, and  is  very  good  with  either  beans  or  corn,  as  well  as 
with  the  two. 

Tomatoes  in  Other  Ways. 
(See  Index.) 

Stewed  Cucumbers. 

Prepare  as  for  "  Raw  Cucumbers,"  but  slice  thick.  Take 
out  the  seeds ;  put  into  enough  boiling  water  to  cover 
them,  and  stew  fifteen  minutes.  Then  drain  off  the  water. 
Add  enough  fresh  boiling  water  to  keep  them  from  burn- 
ing. 

When  this  boils,  add  a  cupful  of  milk,  in  which  one 
teaspoonful  of  flour  has  been  dissolved.  Sprinkle  with 
pepper  and  salt,  and  add  a  lump  of  butter.  Stir  as  it 
boils  up.  If  not  thick  enough,  dredge  in  more  flour. 
Serve  in  a  covered  dish. 

It  is  said  that  stewed  cucumbers  will  hurt  no  one. 

Cucumbers  in  Other  Ways. 

(See  Index.) 

Fried  Egg  Plant. 

Slice  one  half  inch  thick  and  pare.  Lay  in  cold  salted 
water  for  an  hour.  Wipe  dry.  Dip  each  slice  into  beaten 
egg ;  then  in  corn  meal,  or  fine  bread  or  cracker-crumbs, 
and  fry  in  enough  lard,  or  beef-drippings,  to  brown  them. 
Cook  until  tender  enough  to  be  pierced  by  a  straw. 

What  is  left  over  may  be  used  for  "  Mousaka." 

Stuffed  Egg  Plant. 
(See  Page  71.) 

Okra. 

Cut  the  pods  into  round,  thick  slices.  Put  them  into 
boiling  salted  water,  only  enough  to  cover  them.  Simmer 


206  How  to  Cook  Well. 

slowly  three  quarters  of  an  hour.  When  tender  add  salt, 
pepper,  and  a  lump  of  butter.  Serve  in  a  covered  dish. 

A  few  green  grapes  stewed  with  the  okra  gives  it  an 
agreeable  flavor. 

What  is  left  may  be  used  for  soup. 

Okra  and  Tomatoes. 

Cook  like  the  above,  but  mix  with  the  okra  half  as  much 
tomato,  and  use  no  water,  as  the  tomatoes  are  sufficiently 
juicy.  For  this,  the  okra  should  be  cut  into  thin  slices. 

Use  what  is  left  for  soup,  or  to  bake. 

Baked  Okra  and  Tomatoes. 

Stew  fifteen  minutes,  prepared  as  above.  When  sea- 
soned, put  into  a  buttered  pudding-dish,  lined  with  bread, 
or  cracker-crumbs.  Put  crumbs  on  top  and  bake  half  an 
hour  in  a  hot  oven. 

Boiled  Eice. 

Wash  a  cupful  of  rice.  Rub  it  hard  between  the  hands 
and  use  several  waters,  till  there  is  no  milkiness.  Put  the 
rice  into  a  double  boiler,  pour  over  it  one  quart  of  boiling 
water  and  add  two  teaspoonfuls  of  salt.  Allow  one  hour 
for  it  to  boil.  In  ten  minutes  stir  gently  with  a  fork. 
After  that  do  not  touch  it.  Fifteen  minutes  before  din- 
ner, drain  off  all  the  water.  Uncover  and  let  it  dry  out. 
Put  on  the  cover,  once  in  a  while,  and  shake  it  violently 
up  and  down.  Heap  lightly  in  a  dish,  and  serve  uncov- 
ered. Rice  cooked  in  this  way  will  make  a  beautiful 
looking  dish,  every  kernel  standing  separate  and  dry. 

It  may  be  cooked  in  an  ordinary  sauce-pan,  but  is  more 
liable  to  burn.  In  this  case  boil  hard  and  fast  for  twenty 
minutes,  shaking  the  sauce-pan  frequently,  not  sideways, 
but  up  and  down. 

Leave  it  uncovered  to  dry  after  draining,  only  about 
five  minutes. 

To  use  what  is  left,  see  "  Ways  to  use  Cold  Rice." 


Dinner.  207 


Rice  in  Other  Ways. 

(See  Index.) 

/    ; 

Boiled  Macaroni. 

To  a  quarter  of  a  pound  of  macaroni  allow  one  dessert- 
spoonful of  salt.  Put  it  in  a  deep  sauce-pan,  having 
broken  it  into  convenient  lengths.  Pour  over  it  as  much 
boiling  water  as  the  sauce-pan  will  hold.  Macaroni  needs 
a  great  quantity,  as  it  soaks  up  much  water,  and  is  not 
good  unless  kept  well  under  water  during  the  whole  pro- 
cess of  boiling.  Boil  slowly  (so  as  not  to  break  it)  for 
two  hours,  stirring  occasionally  from  the  bottom  with  a 
fork.  When  done,  pour  it  into  a  colander,  and  drain  off 
all  the  water.  Then  dish,  with  generous  lumps  of  butter 
laid  among  the  pieces.  Serve  covered. 

Another  way  is  to  pour  off  the  water  when  done,  and 
cover  it  with  milk.  When  this  boils,  dredge  in  a  little 
flour  and  add  a  piece  of  butter. 

Some  kinds  of  macaroni  will  boil  in  a  shorter  time ; 
but  it  should  be  very  thoroughly  cooked. 

i 
Milan  Macaroni. 

li   quarts  of   beef  or  mutton  1 1  pound  macaroni, 
broth.  I  &  tablespoonf  ul  salt. 

Put  the  broth  on  the  fire  fully  two  hours  before  dinner. 
When  it  boils,  put  in  the  macaroni  and  salt.  Boil  very 
slowly  until  the  macaroni  is  tender.  Drain  through  a 
colander,  saving  the  broth  for  soup.  Dish  with  a  little 
butter. 

Macaroni  in  Other  Ways. 
(See  Index.) 


208 


How  to  Cook  Well. 


Ways  to  use  Cold  Potatoes. 

Boiled  Potatoes. 


Fried  Potatoes. 

In  Hash. 

In  Stew. 

Potatoes  with  Giblets. 

Maitre  d'Hotel  Potato. 

Kentucky  or  Escalopecl  Potato. 

Lyonnaise  Potatoes. 


Broiled  Potatoes. 

Potatoes  and  Cream. 

Stewed  Potatoes,  with  Gravy. 

Potato  Rechauffee. 

Potato  Salad. 

Potato  au  Gratin 


Mashed  Potato. 


Potato  Balls. 

Potato  Croquettes. 

In  Fish  Balls. 

St.  Patrick's  Pie. 

Potato  Puff. 

Breakfast  Turnovers. 

Stuffing  for  Fish  or  Poultry. 


To  thicken  Soup. 
Casserole  of  Fish. 
Escaloped  Fish. 
In  Codfish  Puff. 
With  Mashed  Turnips. 
In  Parsnip  Cakes. 
Salmon  a  P  Indienne. 


Ways  to  use  Cold  Bice. 

In  Soup. 

Rice  and  Tomatoes. 

Stuffed  Tomatoes. 

Dolmathes. 

Casserole  Rice  and  Meat. 

Chicken  baked  in  Rice. 

Baked  Rice. 

An  Appetizing  Breakfast  Dish. 

Pilau. 

Rice  and  Meat  Croquettes. 

Ways  to  use.  Cooked  Tomato. 

In  Soup. 
Tomato  Sauce. 
In  Hash. 
In  Stews. 


Rice  Croquettes. 
Rice  Balls. 
Rice  Waffles. 
Rice  Corn  Bread. 
Rice  Muffins. 
Rice  Griddle  Cakes. 
Rice  Pudding. 
Snow  Balls. 
Hidden  Apples. 
Anglo-Francais  Pie. 


An  Appetizing  Breakfast  Dish. 
Rice  and  Tomatoes. 
A  Summer  Medley. 
Okra  and  Tomatoes. 


DESSERTS. 

PIES; 

REMARKS. 

Pies  should  be  light,  flaky  and  tender,  and  the  bottom 
crust,  in  particular,  should  be  well-baked.  A  pie  made 
thus  is  a  very  different  thing  from  the  leathery  sodden 
things  that  go  by  the  name  in  so  many  families. 

Use  only  good  shortening  for  pies,  and  have  it  as  cold 
and  firm  as  possible.  Have  the  water  also  cold,  and  stand 
in  a  cold  place  while  mixing  and  rolling  out  the  pastry. 
As  to  flour,  some  kinds  will  never  make  good  pastry, 
though  the  very  best  for  bread.  It  is  well  to  buy  what  is 
known  as  pastry  flour.  It  is  not  only  better  for  pies,  but 
cheaper  than  other  kinds. 

Directions  for  mixing  pie  crust  are  given  in  each 
receipt.  Use  only  enough  water  to  make  it  adhere, 
otherwise  it  will  be  tough.  Use  a  knife  to  mix  with,  not 
the  fingers.  In  rolling  out,  handle  as  little  as  possible 
(this  is  one  secret  of  success)  and  be  quick  in  your  motions. 
Roll  always  from  the  centre  toward  the  edges,  and  roll  as 
little  as  possible  —  only  just  enough  to  make  it  smooth 
and  evenly  thin,  after  the  shortening  is  all  in.  Experi- 
enced pastry-makers  pass  the  rolling-pin  only  once  over 
the  paste,  pressing  carefully  and  evenly  as  they  go.  It 
makes  pastry  more  crisp  and  flaky  to  be  left  for  awhile  in 
a  very  cold  place  when  ready  to  roll  out  for  the  pie-plates, 
and  have  it  cold,  when  put  in  the  oven. 

Tin  pie-plates  are  better  than  earthen  ones.     The  pies 


210  How  to  CooJc  Well 

bake  better  on  the  bottom.  When  done,  they  can  be 
easily  removed  from  the  tin  to  a  clean  china  plate  before 
serving.  Pie-plates  need  not  be  greased.  Having  rolled 
a  part  of  the  paste  thin  and  evenly,  and  as  nearly  circular 
as  possible,  lay  it  over  the  plate,  letting  it  drop  gradually 
from  one  side,  so  that  no  air-bubbles  will  be  left  in.  Press 
it  down  evenly,  and  if  there  are  air-bubbles,  prick  with  a 
fork.  Take  the  plate  on  the  palm  of  the  left  hand,  and 
with  a  knife  held  aslant  in  the  right,  trim  the  edges,  but 
not  too  close,  as  the  entire  edge  of  the  pan  must  be  left 
covered.  (The  scraps  can  be  collected  and  rolled  out 
afterwards  for  a  rim  to  put  around  the  edge  of  the  upper 
crust.) 

Fill  with  whatever  you  like,  but  not  until  you  are  ready 
to  bake,  for  if  the  filling  is  at  all  moist,  it  will  make  the 
crust  soggy.  Wet  the  entire  edge  of  the  crust.  Roll  out 
the  top  crust,  and  with  a  knife  cut  slits  in  the  centre  in  a 
pretty  pattern.  Lay  this  over  the  pie,  trim  the  edges  as 
before,  and  press  it  with  a  fork  all  around,  so  as  to  unite 
it  with  the  bottom  crust.  Or,  cut  a  long  strip  of  paste, 
wet  one  edge,  and  roll  it  over,  and  lay  the  roll  around  the 
edge  of  the  pie,  having  pressed  the  top  and  bottom  crusts 
together  with  the  finger-tips. 

While  baking,  keep  the  heat  as  great  at  the  bottom  as 
at  the  top,  but  if  you  have  any  doubt  about  the  bottom 
crust  being  well  done,  set  the  tin  on  top  of  the  stove  for 
a  minute.  When  done  the  pie  will  shrink  from  the 
edge  of  the  tin,  and  will  not  stick  to  the  bottom  when 
taken  out. 

Puff  Paste. 

Wo.  1.     Allow  one  large  cupful  of  flour  to  each  pie. 

When  you  have  measured  out  flour  for  as  many  pies  as 
you  mean  to  make,  weigh  it.  Then  weigh  an  equal  quan- 
tity of  butter.  Have  it  as  cold  as  possible.  Salt  the  flour 
slightly.  Chop  into  it  half  the  butter.  When  as  fine  as 


Desserts.  211 


coarse  sand,  add  ice-cold  water,  only  just  enough  to  hold 
the  dough  together.  Put  it  on  a  bread-board,  on  which 
you  have  sprinkled  flour.  Roll  out  thin,  handling  and 
rolling  as  little  as  possible,  and  taking  care  to  roll  from 
the  centre  towards  the  edges,  not  back  and  forth.  Lay 
on  thin  shavings  of  butter  (using  what  you  have  reserved) 
in  close  rows  all  over  the  surface  of  the  dough.  Sprinkle 
with  flour.  Roll  up,  and  roll  out  again.  Do  this  till  all 
the  butter  is  gone.  It  should  be  put  on  thick  enough  to 
be  used  up  in  three  rollings.  Roll  out  very  evenly  the 
last  time,  and  put  it  on  the  pie.  Bake  in  a  quick  oven, 
to  make  it  puff  up  well. 

A  plainer  crust  may  be  used  for  the  bottom  of  the  pie. 

No.  2.  /  1  pound  flour. 


2.ri 
u 


A  little  salt.  i  cupful  ice-water. 

|  pound  butter. 

Sprinkle  the  salt  through  the  flour,  then  chop  half  the 
butter  into  it.  Beat  the  yolk  of  the  egg,  and  stir  it  into 
the  water.  Pour  this  into  the  flour,  use  a  knife,  and  stir 
it  only  just  enough  to  make  the  flour  adhere.  Put  it  on 
a  floured  bread-board,  roll  it  out  thin,  and  proceed  as  with 
"Puff  Paste"  No.  1. 

After  baking,  wash  over  the  top  while  hot  with  the 
white  of  the  egg,  beaten  a  little,  to  give  it  a  glaze. 

This  is  the  best  paste  to  use  for  Pates. 

Eich  Pie  Crust. 

(For  One  Pie.) 


1  heaping  cupful  flour. 
A  small  pinch  salt. 

2  even  tablespoonf uls  lard. 


4  cupful  very  cold  water. 
2  even  tablespoonf  uls  butter. 


Stir  the  salt  into  the  flour.  Put  in  the  lard,  and  chop 
till  very  fine.  Mix  in  the  water  with  a  knife. 

Put  the  dough  on  a  floured  bread-board  and  roll  out, 
handling  as  little  as  possible. 


212  How  to  CooTc  Well 

Always  roll  from  the  centre  towards  the  edges.  When 
very  thin,  stick  bits  of  butter  in  close  rows  all  over  the 
surface,  using  a  knife ;  sprinkle  with  flour  and  roll  up  as 
you  would  a  sheet  of  paper.  Roll  out  as  before  till  the 
butter  is  all  used,  which  ought  to  be  in  three  rollings. 
Lay  the  paste  in  a  cold  place  for  half  an  hour  to  make  it 
flaky  and  firm ;  then  roll  out  for  the  pie. 

Plain  Pie  Crust. 

f 1  heaping  cupful  flour.  I  2  even  tablespoonfuls  lard. 

1 A  pinch  salt.  I  i  cupful  very  cold  water. 

Mix  the  flour  and  salt,  chop  in  the  lard  until  fine,  stir 
in  the  water,  and  set  it  in  a  cold  place  to  become  flaky. 
Then  roll  out  thin. 
Makes  one  pie. 

This  makes  a  very  flaky  pie  crust,  though  it  is  not  a 
handsome  one.  Its  advantage  over  other  crusts  is,  that  it 
is  more  quickly  made. 

Bridget's  Pie  Crust, 
(For  Two  Pies.) 

2  heaping  cupf  uls  flour. 

i  teaspoonf  ul  salt. 

|  teaspoonf  ul  cream  of  tartar. 

i  as  much  soda  as  cream  of  tartar. 

1  large  tablespoonful  lard. 

A  little  water  or  milk. 

Sift  the  salt,  cream  of  tartar  and  soda  with  the  flour. 

Chop  the  lard  into  it.  With  a  knife  stir  in  only  just 
enough  water  or  milk  (very  cold)  to  make  a  stiff  dough. 

Roll  out  as  lightly  and  quickly  as  possible,  taking  care 
to  roll  it  thin. 

This  is  a  very  wholesome  crust,  though  a  plain  one. 

Bread-Dough  Pie  Crust. 

For  one  pie  take  one  heaping  cupful  of  light  bread 
dough,  knead  it  and  roll  it  out  a  quarter  of  an  inch  thick. 


Desserts.  213 


Lay  bits  of  butter  all  over  it,  about  half  an  inch  apart. 
Sprinkle  slightly  with  flour,  and  fold  it  over  and  over.  Roll 
out  again  and  distribute  the  butter  and  flour  as  before. 
Fold  and  press  it  down  with  the  rolling-pin.  Roll  it  out 
extremely  thin,  remembering  that  it  will  rise  thicker.  Use 
like  any  pie  crust. 

For  a  beginner  in  pastry-making,  T  recommend  this.  It 
is  easier  to  make  than  any  other  kind,  as  it  does  not  have 
to  be  handled  so  carefully.  Be  particular  to  use  plenty 
of  butter,  roll  thin,  and  you  cannot  have  a  more  whole- 
some crust  than  this. 

Mrs.  Gen.  Lee's  Boiled  Pastry. 

Take  any  amount  of  flour  you  wish  to  use.  Add  a  lit- 
tle salt.  Pour  on  this,  directly  from  the  tea-kettle,  water 
which  is  actually  boiling  at  the  time.  Use  enough  to  mix 
into  a  moderately  stiff  dough.  Roll  out  the  paste  on  a 
floured  bread-board,  and  use  for  any  kind  of  dumplings. 

This  is  very  delicate,  and  will  hurt  no  one,  aa  no  shorten- 
ing is  used  for  it. 

Potato  Crust  (for  Dumplings  and  Meat  Pies). 


8    large    potatoes,  boiled    and 

mashed. 
1  large  table  spoonful  lard. 


A  little  salt. 

Flour  enough  to  make  a  soft 
dough. 


1  pint  milk  or  water. 

Rub  the  lard  through  the  potatoes  while  hot ;  stir  in 
the  milk  and  salt ;  then  the  flour.  Mix  very  thoroughly. 
Work  well  on  a  floured  bread-board,  and  roll  out,  thin, 
for  dumplings;  one  inch  thick  for  meat  pies.  For  the 
latter,  it  is  an  improvement  to  add  from  one  to  three  eggs, 
beaten  well. 

Crust  for  Meat  Pies. 

Make  like  "  Baking  Powder  Biscuit,"  using  rather  wore 
lard.  Roll  it  about  three  quarters  of  an  inch  thick,  and  lay 


214  How  to  Cook  Well 

over  the  top   of  the  pie.     An  under  crust  is  not  often 
used  for  meat  pies  ;  it  is  not  considered  wholesome. 

To  Glaze  Pie  Crust. 

Beat  one  egg,  or  the  white  alone,  and  rub  it  over  the 
top  of  the  pie. 

To  Prevent  a  Soggy  Under  Crust. 

If  the  bottom  crust  of  fruit  pies,  or  any  other  juicy 
kind,  is  rubbed  over  with  a  beaten  egg,  it  will  be  a  sure 
preventive  of  its  being  soggy. 

A  Cream  to  Serve  with  Fruit  Pies. 


1  table  spoonful  corn  starch  or 
arrowroot. 


{1  pint  milk. 
A  pinch  salt. 
3  tablespoonfuls  sugar. 

Scald  the  milk,  with  the  salt  and  sugar ;  reserving  a  lit- 
tle of  the  milk  in  which  to  rub  the  cornstarch.  Add  this 
to  the  milk  when  boiling  and  stir  till  thick  as  cream. 
Serve  in  a  pitcher  when  cold,  as  a  substitute  for  cream 
for  those  who  like  this  accompaniment. 

Mince  Pies, 

For  mince-meat,  see  the  following  receipts.  They  are 
baked  with  both  an  under  and  an  upper  crust.  A  pretty 
way  to  make  one  for  Christmas  is  with  letters  for  the 
word  "  Christmas  "  cut  out  of  the  paste  and  laid  on  the 
top  crust  before  the  pie  goes  in  the  oven. 

As  mince  pies  are  usually  heated  before  serving  and  as 
that  always  freshens  pie-crust,  it  is  a  good  plan  for  busy 
housekeepers  to  bake  several  at  a  time.  It  is  convenient 
to  have  them  in  the  house  in  case  of  unexpected  com- 
pany, besides  being  less  trouble  than  to  bake  them  con- 
stantly. 


Desserts. 


215 


Mince  Meat.    No.  1. 


2  pounds  beef  (from  the  round). 

1  pound  suet  (chopped). 

4  pounds  apples  (chopped). 

2  pounds  raisins  (chopped). 

1  pound    raisins,    stoned,    but 

whole. 
1  pound  currants,  well  washed. 


pound  citron,  sliced  fine. 


2  tablespoon  fills  cinnamon. 

tablespoonf  ul  cloves. 

table  spoonful  salt. 

nutmeg. 

pint  brandy. 

pint  wine. 

Boil  the  beef,  and  chop  it  fine.  Add  the  other  things, 
taking  pains  to  mix  all  together  very  thoroughly.  Put 
into  a  stone  jar,  and  tie  a  cloth  over  the  top.  When  you 
want  to  make  pies,  dip  out  enough,  sweeten  it  to  taste, 
and  cover  what  is  left  in  the  jar. 

No.  2. 

1  teaspoonf  ul  allspice. 

2  nutmegs,  grated. 

G  lemons,  juice  only. 

1  quart  brandy. 

1  quart  wine. 

1  pound  chopped  apples. 


1  tablcspoonful  salt. 


1  tongue,  boiled  and  minced. 

2  pounds  suet,  chopped. 
2  pounds  raisins. 

4  pounds  currants. 

1  pound  citron,  chopped. 

2  pounds  sugar. 

1  tablespoonful  cinnamon. 

Mix  well  together  a  week  before  using. 

Whenever  you  make  pies,  add  fresh  chopped  apples. 
Instead  of  brandy,  good  cider  boiled  down  to  half  its 
quantity  will  do,  and  for  wine,  currant  wine  may  be  used. 

If  you  choose,  cut  from  the  tongue  a  few  thin  slices  for 
the  table  before  mincing  it,  and  substitute,  for  the  meat 
thus  removed,  a  little  ordinary  beef,  boiled. 

No.  3.     4  pounds  beef  from  the  round. 

Boil  slowly  till  tender.  Remove  all  gristle,  and  when 
cold  chop-  very  fine.  Measure  it,  and  to  every  pint,  put 


2  pints  raisins. 
1  pint  currants. 
1  pint  suet. 
1  pint  molasses. 

1  pint  quince  jelly   or  marma- 
lade. 

1  pint  any  kind  fruit  syrup. 
\  pound  citron. 


2  pounds  brown  sugar. 

2  table  spoonfuls  cinnamon. 

1  grated  nutmeg. 

1  tablespoonful  cloves. 

1  tablespoonful  allspice. 

1  pint  wine. 

1  pint  brandy. 


216  How  to  CooJc  Wett. 

Mix  these  ingredients  well  together  with  the  meat,  at 
least  a  week  before  using  it.  When  needed  take  out  as 
much  meat  as  required,  and  to  every  pint  add  nearly  two 
pints  of  chopped  apple. 

Mince  meat  made  in  this  way  without  apple  is  sure 
to  keep,  and  adding  the  apple  fresh  gives  it  a  very  fine 
flavor. 

Mock  Mince  Meat. 


12  butter  crackers  or  5  soda 

crackers. 

1  pint  boiling  water. 
1  cupful  butter. 
1  cupful  sugar. 
1  cupful  molasses. 


k  pound  raisins. 

£  pound  currants. 

2  nutmegs,  grated. 

1  tablespoonful  cinnamon. 

1  teaspoonful  allspice. 

h  tablespoouful  cloves. 


1  cupful  vinegar. 

Roll  the  crackers  (not  very  fine).  Then  mix  all  the 
ingredients  together,  and  make  into  pies  at  once,  as  it  is 
not  meant  to  keep.  Beef  suet,  chopped  fine,  may  be 
used  instead  of  butter. 


Sweet  Potato  Pie. 


1  pound  sweet  potatoes. 
/  2  eggs. 
\  i  cup  sugar. 


1  teaspoonful  cinnamon. 

A  little  nutmeg. 

1  cupful  milk  or  cream. 


Boil  or  bake  the  potatoes.  Mash  while  hot,  or  grate 
when  cold.  Add  the  eggs  beaten  with  the  sugar,  and 
mix  in  the  spice.  Thin  the  mixture  with  milk  or  cream, 
to  the  consistency  of  thin  custard. 

Line  the  pie-plates  with  pie  crust.  Pour  in  the  mixture. 
Bake,  without  a  top  crust,  in  a  quick  oven. 

Makes  two  deep  pies. 

This  is  nice  baked  as  a  pudding  in  a  deep,  buttered 
pudding-dish. 

Cranberry  Pie. 

Stew  cranberries,  and  sweeten.  Put  into  a  bottom 
crust,  and  bake  in  a  hot  oven  about  fifteen  minutes.  Put 
bars  of  paste  over  the  top  if  you  like. 


Desserts.  217 


Confederate  Pies. 


1  cupful  fine,   white  cornmeal 

mush,  hot. 
1  cupful  sugar. 
1  cupful  cream, 


4  eggs,  well  beaten. 

3  tablespoouf  uls  butter,  melted. 

1  glass  wine. 

A  little  cinnamon. 


Beat  all  well  together.  Have  ready  a  nice  crust  in  two 
pie  plates.  Cover  each  with  apple  jelly.  Pour  the  mix- 
ture on  this,  and  bake  in  a  moderate  oven. 

Pumpkin  Pie. 


2  cupfuls  pumpkin,  boiled  and 

strained. 
A  pinch  of  salt. 
I  cupful  brown  sugar. 
1  teaspoonf  ul  ginger. 


3  teaspoonfuls  cinnamon. 

1  cupful  milk. 
Butter  size  of  an  egg. 

2  eggs  well  beaten. 


To  the  pumpkin  add  the  salt,  sugar  and  spices.  Make 
the  milk  boiling  hot,  and  stir  into  it  the  butter.  Pour 
half  the  milk  on  the  pumpkin ;  mix  thoroughly  till  smooth 
and  add  the  rest ;  then  stir  in  the  eggs.  Line  two  pie- 
plates  with  crust  and  half  bake  them ;  pour  in  the  mixture, 
and  bake  without  a  top  crust  about  half  an  hour  in  a 
moderately  hot  oven. 

Pumpkin  pies  should  be  deep,  and  the  mixture  should 
not  be  allowed  to  stand  in  the  crust  before  baking,  or  it 
will  be  soggy.  Keep  the  heat  steady,  or  they  will  bake 
in  streaks. 

Makes  two  large  pies. 

This  makes  a  good  pudding  baked  in  a  deep  dish,  espe- 
cially if  raisins  are  added. 

Squash  Pie. 

Make  like  "Pumpkin  Pie."  The  Hubbard  squash  is 
the  best  for  pies. 


218  How  to  Cools  Well. 


Squash  Pie  without  Eggs. 


l£  pints  stewed   and    strained 

squash. 

li  cupfuls  brown  sugar. 
1  teaspoonf  ul  ginger. 
1  teaspoonf  ul  cinnamon. 


1  cupful  milk. 

2  tablespoonfuls  cornstarch  or 

cracker  crumbs. 
Butter  size  of  a  walnut. 
£  lemon,  juice  and  grated  rind. 


A  pinch  of  salt. 

To  the  squash  add  the  sugar,  spice  and  salt. 

Boil  the  milk,  reserving  enough  to  wet  the  cornstarch 
smooth.  Stir  this  into  the  milk,  when  boiling.  Boil  a 
minute,  till  it  thickens.  Melt  the  butter  in  it,  and  pour 
it  hot  on  the  squash  ;  add  the  lemon.  Mix  thoroughly 
until  no  lumps  remain. 

Pour  into  two  bottom  crusts  and  put  instantly  into  a 
pretty  hot  oven.  Keep  the  heat  steady,  and  bake  till  firm. 
Makes  two  large  deep  pies. 

Dried  Peach  Pie. 

Make  like  "  Dried  Apple  Pie,"  omitting  the  spice  and 
ginger.  Or  make  like  "  Marlborough  Pie,"  using  more 
peach  than  apple,  and  omitting  the  cinnamon,  and  one 


Dried  Apple  Pie. 

Soak  the  apples  over  night.  Then  stew  them  in  the 
same  water  till  tender.  Let  them  boil  down  till  most  of 
the  water  is  absorbed.  Then  sweeten,  add  a  little  grated 
nutmeg  or  cinnamon  ;  and  sliced  lemon  or  root  ginger  if 
you  like.  Bake  between  two  crusts,  about  fifteen  minutes 
in  a  hot  oven.  Serve  cold,  with  sugar  sifted  over  the  top. 

Apple  Pie. 

Make  a  nice  "  Apple  Sauce."  Bake  it  in  a  bottom  crust 
with  bars  of  pastry  laid  across  the  top,  or  with  two  crusts. 

Old-fashioned  Apple  Pie. 

Line  a  plate  or  dish,  with  thin  paste  ;  slice  sour  apples 
very  thin  and  heap  high  on  the  paste.  Pour  in  a  very 


Desserts.  219 


little  water  or  molasses.  Add  cinnamon  or  nutmeg  and 
scatter  brown  sugar  thickly  amongst  the  apple.  Put 
bits  of  butter  plentifully  over  the  top.  Then  cover  with 
the  crust ;  cut  a  slit  in  the  middle  and  bake  in  a  moderate 
oven,  about  one  hour. 

To  tell  when  it  is  done,  run  a  clean  broom  straw 
through  the  slit.  If  the  apple  inside  feels  tender,  the 
pie  is  done. 

Eat  cold,  with  sugar  sifted  over  the  top. 

Apple  Custard  Pie. 


1  cupful  strained,  stewed  apple. 
1  cupful  sugar. 


A  little  grated  nutmeg. 
1  cupful  cream. 


1  egg,  well-beaten. 

Mix  all  together  in  order.     Pour  into  a  bottom  crust 
and  bake  in  a  moderate  oven  half  an  hour. 
Makes  one  pie. 

Marlborough  Pie. 

Mix  like  "  Marlborough  Pudding,"  saving  the  whites 
of  the  eggs  for  a  "  Meringue,"  and  bake  in  a  bottom  crust. 


3  eggs,  yolks  only. 

3  tablespoonfuls  sugar. 


Custard  Pie. 


1  pint  milk. 
Flavoring. 


Beat  the  eggs  with  the  sugar.  Mix  in  the  cold  milk 
and  flavoring.  Pour  into  a  bottom  crust  previously  baked 
a  little,  taking  care  to  press  the  dough  down  firmly  and 
evenly  before  baking,  to  prevent  its  puffing  up.  Have 
the  oven  very  hot ;  in  a  few  minutes  the  custard  will  be- 
come set  or  firm.  Take  it  out  instantly  or  it  will  curdle. 

If  you  like,  grate  nutmeg  over  the  top. 

For  Another  Way  to  make  custard  for  custard  pie, 
see  page  274. 


220  How  to  Cook  Well. 


Cornstarch  Pie. 


1  pint  milk, 
cupful  sugar. 


2  eggs  (yolks  only). 
4  teaspoonful  vanilla. 


1  tablespoonful  cornstarch. 

Mix  like  "  Cornstarch  Custard." 

Bake  like  "  Custard  Pie,"  but  in  a  moderate  oven,  as  in 
this  the  milk  is  hot. 

Sweet  Potato  Custard  Pie. 


(  2  cupfuls  sweet  potato,  boiled. 
\  i  cupful  butter  (less  will  do) 

1  quart  milk. 

2  cupfuls  sugar. 


A  pinch  of  salt. 
1  tablespoonful  cornstarch. 
1  teaspoonful  vanilla,  or  other 
extract. 


6  eggs,  beaten  light. 

Pass  the  potato  through  a  sieve  while  hot  and  add  the 
butter  before  it  cools.  Put  the  milk  on  to  boil,  reserving 
one  quarter  of  a  cupful.  In  this  dissolve  the  salt  and 
cornstarch,  and  stir  into  the  milk  while  boiling.  Add  the 
eggs,  beaten  with  the  sugar,  stirring  fast  till  it  thickens. 
Remove  from  the  fire  ;  add  the  vanilla,  and  pour  it  over 
the  potato. 

Mix  smooth  ;  pour  into  a  bottom  crust  ;  bake  in  a  mod- 
erate oven,  until  firm  (about  twenty  minutes). 

This  makes  four  pies.  Or  it  may  be  baked  in  a  deep 
dish,  as  a  pudding. 

Potatoes  left  from  dinner  will  do  if  great  care  is  taken 
to  work  them  smooth  by  pouring  the  hot  custard  over 
them  gradually. 

Cream  Pie.    No.  1, 

1  pint  cream.  I  3  eggs,  whites  only. 

£  cupful  pulverized  sugar.  1  A  little  grated  nutmeg. 

Sweeten  the  cream,  add  the  eggs,  beaten  stiff;  pour 
into  a  bottom  crust,  and  grate  the  nutmeg  over  the  top. 
Bake  in  a  hot  oven.  Or,  bake  four  thin  round  sheets  of 


A 

Desserts.  221 


pie  crust,  and  when  cold  fill  each  two  with  the  mixture,  as 
soon  as  mixed,  and  serve  at  once  without  baking. 
Makes  two  pies. 

No.  2.      f  1  egg.  A  pinch  of  salt, 

ll 


cupful  pulverized 
sugar. 


A  little  flour. 

A  little  nutmeg  or  lemon  rind. 


1  cupful  cream. 

Beat  the  egg  with  the  sugar ;  add  the  cream  and  salt ; 
pour  into  a  bottom  crust ;  dredge  a  little  flour  over  it,  and 
grate  on  a  little  nutmeg,  or  lemon  rind. 

Bake  in  a  hot  oven  until  firm,  or  prepare  like  "  Cream 
Pie,  No.  1." 

Makes  one  small  pie. 

Lemon  Pie. 


1  table  spoonffel  starch  (not  corn 

starch) . 
1  cupful  boiling  water. 


Butter  size  of  a  nutmeg. 

1  lemon. 

2  eggs. 


1  cupful  sugar. 

Wet  the  starch  smooth  with  cold  water,  and  stir  it  into 
the  cup  of  boiling  water  on  the  stove.  Boil  up  a  minute, 
and  pour  upon  the  butter  and  sugar.  Stir  well.  When 
cool,  add  the  juice  and  grated  rind  of  the  lemon.  Beat 
the  eggs,  reserving  the  white  of  one,  and  mix  them  in. 
Pour  into  a  deep  pie-plate  lined  with  crust. 

Bake  in  a  moderate  oven  about  twenty  minutes.  When 
cool,  spread  with  a  "  Meringue,"  and  brown  delicately. 

Makes  one  large  pie. 

Rich  Lemon  Pie. 


2  eggs  (beaten  separately). 
1  cupful  sugar. 


i  cupful  water. 

1  large  or  2  small  lemons. 


3  powdered  soda-crackers. 

Beat  the  yolks  of  the  eggs  with  the  sugar,  and  add  to 
them  the  other  things  in  order,  using  both  juice  and 
grated  rind  of  the  lemons. 


222  How  to  Cook  Well. 

Bake  in  a  bottom  crust,  in  a  rather  hot  oven  about  fif- 
teen minutes.  When  cool,  spread  with  a  "  Meringue  "  and 
brown  delicately. 

Makes  one  pie. 

If  you  make  cocoanut  pie  the  same  day,  save  the  white 
of  one  egg  for  that.  The  two  pies  look  pretty  served  side 
by  side,  as  gold  and  silver  pies. 

Cocoanut  Pie. 

1  egg,  white  only.  1 1  cupful  white  sugar. 

1  cupful  grated  cocoanut.  |  A  few  drops  rose  essence. 

Beat  the  egg  stiff ;  add  the  cocoanut,  sugar  and  flavor- 
ing. 

Put  into  a  bottom  crust  and  bake  in  a  quick  oven. 

Dessicated  cocoanut  may  be  used  ;  in  this  case  add  two 
teaspoon  fuls  milk. 

Makes  one  pie. 

Rhubarb  Pie.    No.  1. 

Cut  rhubarb  stalks  into  half-inch  pieces.  Pile  high  on 
a  bottom  crust,  with  thick  layers  of  brown  sugar.  Add  a 
few  seedless  raisins,  if  you  like.  Cover  with  crust.  Cut  a 
slit  in  the  middle,  and  bake  in  a  slow  oven  forty  minutes. 
Test  like  apple  pie. 

N.  B.  As  rhubarb  is  very  juicy,  be  careful  to  pinch  the 
edges  of  the  crust  carefully  together,  or  the  juice  will  run 
over  the  top. 

No.  2.  Stew  rhubarb  and  drain  off  the  superfluous 
juice.  Sweeten  and  bake  as  above,  but  in  a  quick  oven. 

No.  3.     Prepare  like  No.  2,  but  add  to  each  pint 

1  pint  sugar. 

A  little  grated  nutmeg. 

4  tablespoonfuls  fine  cracker-crumbs. 

2  eggs  (yolks  only). 

The  eggs  must  be  beaten  light  before  adding  them. 


Desserts.  223 


Then  work  the  whole  to  a  smooth  pulp.     Bake  without  a 
top  crust,  and  when  done  cover  with  a  "  Meringue." 

Cherry  Pie. 

The  common,  sour  red  cherry  makes  the  best  pies. 
Line  a  deep  pudding-dish  with  a  plain  crust ;  fill  with  cher- 
ries, carefully  looked  over,  and  layers  of  sugar.  Heap 
the  dish,  and  cover  with  a  rich  crust.  Bake  in  a  moder- 
ate oven  for  one  hour.  Serve  cold,  with  sifted  sugar  over 
the  top.  Put  bits  of  paste  among  the  berries  if  you  like. 
If  you  have  not  many  cherries,  bake  in  a  pie-plate. 

Green  Currant  Pie. 

Fill  a  bottom  crust  with  green  currants  and  sugar  in 
layers.  Use  at  least  two  thirds  as  much  sugar  as  fruit. 
Pile  the  fruit  high,  as  it  will  sink  when  cooked. 

Cover  with  a  top  crust ;  cut  a  slit  in  the  middle  and 
bake  in  a  slow  oven,  about  half  an  hour. 

Ripe  Currant  Pie. 


1  cupful  ripe  red  currants. 

2  eggs. 


1  tablespoonful  flour, 
i  cupful  water. 


1  cupful  sugar. 

Crush  the  currants.  Beat  the  yolks  of  the  eggs,  sugar 
and  flour  together.  Mix  with  the  currants.  Add  the 
water,  and  beat  all  together.  Put  into  a  bottom  crust 
and  bake  in  a  pretty  hot  oven.  When  baked,  make  a 
"  Meringue  "  of  the  whites.  Spread  it  over  the  top,  and 
brown  slightly  in  a  hot  oven. 

Makes  one  pie. 

A  plainer  pie  may  be  made  like  "  Green  Currant  Pie," 
using  less  sugar. 

Green  Gooseberry  Pie. 

Top  and  tail  the  berries.  Stew  them  in  a  porcelain  sauce- 
pan, with  only  enough  water  to  keep  them  from  burning. 
When  they  break,  remove  and  sweeten  them  lavishly. 


224  How  to  Cook  Well. 

When  cold  put  into  a  bottom  crust,  cover  with  a  crust, 
and  bake  in  a  hot  oven  about  fifteen  minutes. 

Berry  Pies  (any  kind). 

Pick  over  the  berries,  and  pile  them  high  in  a  bottom 
crust,  with  layers  of  sugar  between,  and  a  sprinkling  of 
flour. 

Cover  with  a  top  crust,  taking  care  to  close  the  edges 
well,  that  the  juice  may  not  run  out.  Cut  a  slit  in  the 
middle  to  let  the  steam  escape,  and  bake  in  a  moderate 
oven.  Be  sure  to  bake  berry-pies  well  on  the  bottom.  If 
there  is  any  doubt  about  this  set  them  on  the  top  of  the 
stove  for  a  moment,  after  taking  them  from  the  oven. 

Serve  cold,  with  sugar  sifted  over  the  top. 

Kich  Blackberry  Pie. 

Line  a  deep  pudding-dish  with  pastry ;  put  in  a  layer  of 
blackberries  and  sprinkle  thickly  with  sugar;  roll  some 
pastry  into  thin  strips,  and  put  them  in.  Place  successive 
layers  of  berries,  sugar  and  pastry,  until  the  dish  is  full. 
Pour  over  all  a  pint  of  milk  ;  or  less  if  the  dish  is  small. 
Cover  the  top  with  a  sheet  of  pastry,  cut  a  slit  in  the  mid- 
dle and  bake  in  a  slow  oven  for  three  hours  if  the  dish  is 
very  large. 

Anglo-Francais  Pie. 

Line  the  edge  of  a  deep  dish  with  "  Puff  Paste."  Pick 
over  and  stone  ripe,  juicy  cherries  (sour  cherries  are 
best)  ;  put  a  layer  in  the  bottom  of  the  dish,  sprinkle 
with  sugar ;  then  put  a  layer  of  cold  boiled  rice,  sprinkle 
sugar  and  grated  nutmeg  on  it.  Repeat  these  layers  till 
the  dish  is  filled.  Add  a  little  wine  if  you  like,  or  brandy ; 
cover  with  puff  paste.  Bake  in  a  moderate  oven  one  and 
a  half  hours,  if  the  dish  is  large. 

Baked  Apple  Dumplings. 

Make  some  plain  "Pie  Crust,"  or  "Baking  Powder 
Biscuit"  dough.  Roll  it  thin  as  pie  crust.  Cut  into 


Desserts.  225 


squares,  and  lay  in  each  a  tart,  juicy  apple,  pared  and  cored. 
Bring  the  edges  of  the  paste  together,  trim  off  what  is 
superfluous,  and  pineh  them  together  with  wet  fingers  to 
make  them  adhere.  Put  them  bottom  side  up  in  a  drip- 
ping-pan, and  bake  in  a  moderate  oven  about  twenty 
minutes. 

Serve  hot  with  sauce. 

Cinnamon  Fingers. 

Make  "  Bread-dough  Pie  Crust."  Roll  it  thin,  and  cut 
into  oblongs  about  five  inches  by  three. 

Have  ready  a  little  cinnamon,  and  twice  as  much  sugar 
mixed.  Put  a  teaspoonful  in  the  centre  of  the  paste; 
sprinkle  with  a  few  drops  of  water,  and  fold  the  dough 
over,  pasting  the  edges  together  all  around  with  a  little 
water,  and  making  long  and  narrow  shapes. 

Lay  them  in  rows  in  a  baking-pan,  and  bake  in  a  very 
quick  oven  about  eight  minutes.  Serve  hot  or  cold  for  a 
plain  dessert.  In  any  case  eat  fresh. 

These  are  easily  made  while  making  out  bread,  and 
are  favorites  with  children  for  lunch.  I  use  the  name 
my  own  children  gave  them. 

Turn-Overs. 

Cut  out  pie  crust,  as  for  "  Cinnamon  Fingers."  Spread 
the  surface  with  jelly  or  jam,  and  proceed  as  in  the  last 
receipt.  The  various  "  Fillings  for  Cake  "  are  nice  for 
these  ;  so  is  nice  "  Cranberry  "  or  "  Apple  Sauce." 

A  good  way  to  use  various  things  left  from  tea. 

Tarts. 

Make  them  like  "  Pates  "  only  smaller,  and  when  cold, 
fill  with  "Lemon  Filling"  or  jelly,  or  any  "Lemon  Pie" 
mixture,  cooked. 


226  How  to  Cook  Well. 

PUDDINGS. 
Apple  Tapioca  Pudding  (or  other  fruit). 


i  cupful  tapioca. 

1  quart  water. 

£  saltspoonf  ul  salt. 


2  tablespoonfuls  sugar. 
(  6  or  8  juicy  apples. 
\  Nutmeg  and  cinnamon. 


Soak  the  tapioca  in  the  water  for  two  hours,  stirring 
occasionally.  When  swelled,  add  the  salt  and  sugar. 
Have  ready  in  a  buttered  pudding-dish,  the  apples,  pared 
and  cored,  and  sprinkled  with  grated  nutmeg  and  cinna- 
mon. Pour  the  tapioca  over.  Cover,  and  bake  in  a  slow 
oven  about  one  hour,  removing  the  cover,  and  browning 
quickly  during  the  last  ten  minutes.  (If  the  apples  are 
not  juicy,  add  a  little  water.  Some  prefer  to  slice  the 
apples.) 

Serve  warm,  not  hot,  with  cream  and  sugar. 

Or  the  tapioca  may  be  put  in  layers  with  sliced  oranges 
or  lemons  (the  seeds  being  carefully  removed,  or  the  bit- 
ter taste  will  spoil  the  whole  pudding),  or  peaches,  canned 
or  fresh,  or  berries  of  any  kind.  The  latter  makes  a  sim- 
ple but  very  delicious  dessert,  especially  if  raspberries  are 
used,  and  the  top  is  spread  with  "  Raspberry  Trifle." 

Tapioca  Pudding. 

r  4  heaping  tablespoonfuls  tapioca, 
\  1  cupful  cold  water. 

1  quart  milk. 

3  or  4  eggs  (beaten  separately). 

1  lemon,  or  orange. 

£  cupful  sugar. 

A  little  salt. 

Butter  size  of  an  egg  (melted). 

Soak  the  tapioca  two  hours.  Then  add  milk  and  yolks 
of  the  eggs  (beaten  light),  grated  lemon  peel,  sugar,  salt 
and  butter.  Bake  in  a  buttered  pudding-dish,  and  when 
cool,  spread  with  a  "  Meringue,"  adding  to  it  the  lemon- 
juice. 


Desserts.  227 


A  "Swell"  Pudding. 

r  IJ  tablespoonfuls  rice  (washed). 
\  1|  tablespoonfuls  tapioca. 

{14  quarts  milk  (fresh). 
1    tablespoonf ul  brown  sugar, 
i    teaspoonf  ul  salt. 
1    tablespoonf  ul  butter. 
A  little  nutmeg. 

Three  hours  before  dinner  put  into  a  large  buttered 
pudding-dish  the  rice  and  the  tapioca.  Stir  the  sugar  and 
salt  into  the  milk,  and  pour  over  it.  Let  these  soak  for 
two  hours  in  a  very  warm  place.  Stir  them  up  from  the 
bottom  frequently.  When  well  swelled  put  bits  of  butter 
over  the  top,  with  a  little  grated  nutmeg,  and  set  in  a  slow 
oven. 

Bake  slowly  for  one  hour,  stirring  often  during  the  first 
fifteen  minutes.  Eat  warm,  if  you  choose,  though  it  is 
even  better  cold. 

Rice  or  tapioca  alone  may  be  used,  but  the  quantity  of 
either  must  be  doubled. 

A  Plain  Rice  Pudding  or  Poor  Man's  Pudding. 


i  cupful  raw  rice  (washed). 
1  quart  milk. 
A  pinch  of  salt. 
'i  cupful  sugar. 


Butter  size  of  an  egg. 

Flavoring. 

k  cupful  raisins ;  or 

A  little  orange  peel. 


Add  the  rice  to  the  milk  in  which  the  salt  and 
have  been  dissolved.  Add  the  butter  and  flavoring,  dredge 
the  raisins  with  flour,  and  put  them  in  last ;  or,  omit  the 
raisins,  and  substitute  fivsh  orange  peel  cut  into  narrow 
strips.  In  this  case,  no  other  flavoring  is  needed.  Pour 
into  a  well-buttered  pudding-dish  and  bake  in  a  slow  oven 
about  two  hours,  stirring  occasionally  the  first  few  minutes. 
Serve  cold. 


228  How  to  Cook  Well 


Rice  Pudding. 


f  k  cupful  rice,  well  washed. 
I  1  saltspoonf  ul  salt. 
I  J  cupful  raisins. 
L  1  quart  milk. 


3  eggs,  yolks  and  whites  sepa- 
rate. 

1  cupful  sugar. 
1  teaspoonf ul  vanilla. 


Boil  together  in  a  double  boiler  for  one  and  one  half 
hours,  the  rice,  salt,  raisins  and  milk ;  stir  occasionally. 
Then  stir  in  the  yolks  beaten  light,  and  the  sugar  and  flav- 
oring. Stir  well  and  pour  into  a  buttered  pudding-dish, 
and  bake  in  a  slow  oven  till  firm. 

When  cold  spread  with  a  "Meringue."  Brown  deli- 
cately in  a  hot  oven.  Serve  cold. 

Rice  Custard  Pudding. 


3  cupfuls  milk. 

1  cupful  boiled  rice. 

A  pinch  of  salt. 


3  eggs,  beaten  light. 

1  cupful  sugar. 

A  little  nutmeg  grated. 


i  teaspoonf  ul  vanilla. 

If  the  rice  is  cold,  soak  it  a  few  minutes  in  the  milk ; 
add  the  other  ingredients,  except  nutmeg,  pour  into  a  but- 
tered pudding-dish,  grate  nutmeg  over  the  top,  and  bake 
in  a  hot  oven,  about  half  an  hour  ;  till  firm. 

Serve  cold.  The  success  of  this  depends  upon  careful 
baking.  Take  instantly  from  the  oven  when  done,  or  it 
will  curdle. 

If  you  like,  use  only  the  yolks  of  the  eggs  in  the  pud- 
ding, and  make  a  "  Meringue,"  with  lemon-juice  added. 

Hidden  Apples  or  Rice  Rock. 

Pile  on  a  platter  whole  apples  stewed  or  baked  without 
cores  or  skins.  Cover  them  roughly  with  boiled  rice. 
Make  a  "  Meringue,"  and  spread  over  the  top  as  irregularly 
as  possible,  to  imitate  a  rock.  Brown  delicately  in  a  very 
hot  oven  and  serve  warm  with  cream  and  sugar,  or  a 
boiled  custard. 

A  good  way  to  use  apples  and  rice  "  left  over."  Pre- 
served fruit  may  be  substituted  for  apples. 


Desserts.  229 


Bird's  Rest  Pudding. 

Pare  and  core  apples,  and  lay  them  in  the  bottom  of  a 
buttered  pudding-dish.  Pour  over  them  a  batter  (see 
"  Batter  Pudding  ")  and  bake  in  a  moderate  oven  three 
quarters  of  an  hour.  Serve  at  once  with  sauce. 

Scotch  Pudding. 

Butter  a  large  deep  pudding-dish,  and  fill  with  sour  ap- 
ples, choppe'd  coarse.  Make  the  following  mixture  : 


2  cupfuls  flour. 

2  teaspoonf  uls  cream  of  tartar. 

1  teaspoonf  ul  soda. 


i  teaspoonf  ul  salt. 

1  pint  milk. 

l£  tablespoonfuls  lard. 


Sift  all  the  dry  ingredients  together,  add  the  milk,  and 
stir  in  enough  more  flour  to  make  a  very  stiff  batter. 
Melt  the  lard,  and  beat  it  in.  With  a  knife,  spread  the 
batter  over  the  apples.  Bake  in  a  pretty  hot  oven,  for 
about  one  hour.  Then  turn  out  on  a  dinner  plate,  having 
the  apples  uppermost.  Serve  hot  with  sugar  and  butter, 
or  with  pudding  sauce. 

Apple  Cottage  Pudding. 


2  tablespoonfuls  butter. 

§  cupful  sugar. 

1  egg,  beaten  light. 


( I  cupful  flour. 

1 1  teaspoonf  ul  baking  powder. 
4  or  5  tart  apples,  sliced. 


i  cupful  milk. 

Rub  the  sugar  into  the  butter,  add  the  other  ingredients. 
Have  ready  the  apples  in  the  bottom  of  a  buttered  pud- 
ding-dish. Pour  the  mixture  over  ;  bake  in  a  quick  oven 
about  half  an  hour  and  eat  warm  with  sauce. 

Peaches  or  any  other  fruit  can  be  used. 

Pan  Dowdy  (a  New  England  dish). 

This  is  best  made  in  the  fall,  of  the  early  sour  apples, 
the  skin  of  which  is  thin  and  contains  much  richness. 
Quarter  and  core  the  apples.  Fill  a  large  buttered  pud- 
ding-dish with  them,  and  cover  them  with  a  dough  made 


230  How  to  Cook  Well 

like  "  Baking  Powder  Biscuit,"  rolled  as  thick  as  for  bis- 
cuit. (Bread-dough  will  do.)  Butter  the  edge  of  the 
dish  lavishly,  to  prevent  the  dough  from  sticking  to  it. 
Cut  a  slit  in  the  middle,  and  set  it  in  a  slow  oven.  Bake 
for  nearly  two  hours  if  the  dish  is  very  large.  Then  take 
it  out,  lift  off  the  crust,  and  mix  in  a  little  molasses,  brown 
sugar,  and  cinnamon,  and  a  lump  of  butter.  Stir  up  thor- 
oughly from  the  bottom.  Break  the  crust  into  large 
pieces,  and  put  it  into  the  apple.  If  the  apple  is  very 
moist,  leave  the  dish  uncovered  in  the  oven  for  awhile, 
but  if  sufficiently  dry,  cover  with  a  plate  and  leave  it  to 
stand  several  hours  before  eating  it. 

Serve  cold  with  cream  and  sugar,  for  dessert  or  tea. 

Maryborough  Pudding. 

1  pint  stewed  apple  (strained). 

2  tablespoonf  uls  butter, 
f  3  or  4  eggs. 

1 1  pint  sugar. 
4  soda  crackers  (pounded). 
1  lemon. 

Add  the  butter  to  the  apple  while  hot.  "When  cool, 
add  the  eggs  and  sugar  (beaten  together),  then  the 
crackers,  and  the  juice  and  grated  rind  of  the  lemon. 
( Or  omit  these  and  use  a  little  nutmeg  and  cinna- 
mon. )  Have  ready  a  buttered  pudding-dish,  thickly 
strewn  with  crumbs,  so  as  to  adhere  to  the  bottom  and 
sides.  Pour  in  the  mixture,  and  bake  about  twenty  min- 
utes in  a  hot  oven.  Serve  cold,  with  sugar  sprinkled  over 
the  top. 

Apple  Meringue. 

Make  like  "  Marlborough  Pudding,"  reserving  the  whites 
of  the  eggs.  With  them  make  a  "  Meringue  "  for  the  top. 

A  simpler  way  is  to  cover  with  a  meringue  a  smooth, 
thick  apple-sauce,  nicely  seasoned. 


Desserts.  231 


Brown  Betty. 

Cover  the  bottom  and  sides  of  a  well-buttered  pudding' 
dish  with  bread-crumbs.  Fill  the  dish  with  layers  of 
chopped  apple  and  crumbs,  sprinkling  each  layer  with  cin- 
namon, sugar  and  lumps  of  butter.  Heap  the  dish  high, 
for  the  apples  will  sink.  Moisten  with  a  little  cold  water ; 
cover  with  a  buttered  plate  and  bake  three  quarters  of  an 
hour,  if  the  dish  is  large. 

Take  off  the  cover,  and  brown  quickly.  Serve  warm 
with  "  Hard  Sauce,"  or  sugar. 

Rhubarb  or  Apple  Charlotte. 

Cut  the  rhubarb  into  inch-long  pieces ;  or,  pare,  core 
and  slice  the  apples.  Have  ready  a  buttered  pudding- 
dish,  lined  with  thin  slices  of  bread  and  butter.  Put  in 
the  fruit  sprinkled  with  sugar,  and  alternate  buttered 
bread  and  fruit  till  the  dish  is  full.  Cover  with  a  layer  of 
crumbs,  with  dots  of  butter.  Cover  and  bake  until  done, 
then  uncover  and  brown  quickly.  Serve  hot  with  sugar, 
or  "  Hard  Sauce." 

Berry  or  Peach  Charlotte. 

Make  like  "  Rhubarb  or  Apple  Charlotte." 
Another  Way  is,  to  substitute  for  slices  of  bread, 
bread-crumbs  moistened  with  milk.  Lay  bits  of  butter 
over  each  layer.  Serve  cold  with  cream.  Stewed  berries 
or  fruit  may  be  used,  and  if  prepared  over  night,  and  left 
standing  with  a  weight  on  top,  no  cooking  is  necessary. 

Cherry  Pudding. 


1  pint  broken  bread  or  crack- 


ers. 


I  quart  boiling  milk. 
Butter  size  of  an  egg. 


14  cupfuls  sugar. 
3    eggs,  beaten  light. 
A  little  cinnamon. 
1  quart  stoned  cherries. 


|  teaspoonful  salt. 

Soak  the  bread  or  crackers  in  the  boiling  milk ;  while  hot 

add  the  butter,  salt  and  sugar.     When  cool,  stir  in  the 


232  How  to  Cook  'Well. 

eggs,  cinnamon  and  cherries.  Pour  into  a  buttered  pud- 
ding-dish, and  bake  in  a  quick  oven  about  three  quarters  of 
an  hour. 

Pineapple  Pudding. 

Butter  a  deep  dish,  put  in  alternate  layers  of  broken 
sponge  cake,  and  thin  sliced  pineapple,  sugared.  Have 
cake  on  top,  moistened  slightly  with  water,  and  sprinkled 
with  sugar. 

Cover  with  a  buttered  plate,  and  bake  slowly  one  and 
three  quarters  hours,  removing  the  cover,  and  browning 
quickly  the  last  ten  minutes.  Canned  pineapple  may  be 
used. 

Lemon  Pudding. 


3  cupfuls  water  (boiling). 
1  small  potato,  grated. 
5  tablespoonfuls  flour. 


Ik  cupfuls  sugar. 

2  lemons. 

2  eggs,  beaten  separately. 


\  J  cupful  cold  water. 

Add  the  potato  to  the  water,  and  boil  fifteen  minutes. 
Then  add  the  flour  rubbed  smooth,  stir  well,  and  boil  five 
minutes  longer.  Set  it  off,  and  dissolve  the  sugar  in  it. 
When  cool  add  the  grated  rind  and  juice  of  the  lemons, 
,and  the  yolks  of  the  eggs  beaten  light.  Pour  into  a  but- 
tered pudding  dish,  and  bake  in  a  moderate  oven  till 
firm. 

When  cold  spread  with  a  "  Meringue,"  and  brown  deli- 
cately. For  six  persons. 

Sweet  Potato  Pudding. 


1  pound  butter. 

1  pound  sugar. 

2  pounds    sweet    potato 

(cooked). 


1  wineglass  wine. 

1  table  spoonful  brandy. 

2  teaspoonfuls  cinnamon. 
1  cupful  cream. 


5  eggs  (beaten  light). 

Butter  a  deep  pudding-dish.     Rub  together  the  butter 
and  sugar  till  they  look  creamy.     Add  the  potatoes,  and 


Desserts.  -  233 


beat  till  well  mingled.  Then  mix  in  the  other  ingredients. 
Pour  into  a  buttered  dish,  and  bake  in  a  hot  oven  till 
nicely  browned. 

Serve  cold,  with  cream.     (See  also  page  216.) 

Pumpkin  Pudding. 

See  Pumpkin  Pie. 
Serve  cold  with  cream. 

A  Very  Delicate  Cracker  Pudding. 

Butter  a  pudding-dish,  and  half-fill  it  with  crackers 
(Boston  crackers  are  best)  split  in  two  and  buttered. 
Sprinkle  them  lightly  with  salt ;  wore  than  cover  with 
milk,  and  soak  three  hours.  Beat  two  or  three  eggs  with 
three  tablespoonfuls  sugar ;  add  to  them  as  much  milk  as 
you  think  will  fill  the  dish  ;  also  a  little  wine  or  flavoring. 
Pour  over  the  crackers,  and  add  more  milk,  if  the  dish  is 
not  full.  Bake  in  a  rather  hot  oven.  Serve  warm  with 
sauce,  or  cold  with  cream. 

Cracker  milk-toast,  left  from  tea,  may  be  used  for  this. 

Bread  and  Butter  Pudding. 

Butter  thin  slices  of  bread,  and  lay  in  a  buttered  pud- 
ding-dish, with  currants  scattered  between  each  layer. 
Have  ready  the  following  mixture : 

Ik  pints  hot  milk.  I  A  little  grated  nutmeg. 

J    cupful  sugar.  |  2  to  4  eggs  beaten  light. 

Pour  this  over  all.  Cover  and  bake  sloicly  three  quar- 
ters of  an  hour.  Then  uncover  and  brown  delicately. 
Serve  cold  with  cream  and  sugar,  or  hot  with  sauce. 

This  good  pudding  is  still  better  if  the  slices  of  bread 
and  butter  are  also  spread  with  jelly  or  jam.  You  may 
omit  the  currants,  if  you  like. 


234  How  to  Cook  Well. 

Plain  Bread  Pudding. 

{1  quart  milk. 
A  pinch  of  salt. 
b  cupful  sugar. 
A  teaspoonf  ul  butter. 
10  tablespooni'uls  dry  bread-crumbs. 
1  egg  beaten  light. 

1  heaping  cupful  raisins  (may  be  omitted). 
Flavoring. 

Boil  the  milk,  with  the  salt  and  sugar  ;  while  hot,  add 
the  butter  and  bread-crumbs.  Cover  and  soak  for  ten 
minutes,  stirring  occasionally.  Then  add  the  egg,  beat 
well  ;  stir  in  the  raisins  (dredged  with  flour),  and  flavoring, 
and  bake  in  a  buttered  pudding-dish  about  one  hour,  in  a 
slow  oven.  Serve  hot  with  sauce,  or  cold  with  cream,  or 


Stale  pieces  of  bread  may  be  used  for  this  ;  but  do  not 
get  in  too  many. 

Spiced  Bread  Pudding. 

Make  like  "Plain  Bread  Pudding,"  adding  two  teaspoon- 
fuls  of  cinnamon,  half  a  teaspoonf  ul  of  cloves,  and  a  little 
nutmeg  grated. 

Serve  cold  with  cream,  or  jelly. 

Squash  left  from  dinner,  or  a  little  apple-sauce,  mixed 
with  this,  makes  a  pleasant  variety. 

Francatelli  Pudding. 


2  cupfuls  soft  bread-crumbs. 

1  quart  milk. 

1  saltspoonful  salt. 


4  eggs. 

1  lemon. 

Butter  size  of  an  egg. 


1  cupful  sugar. 

Soak  the  bread-crumbs  in  the  milk  a  few  minutes  ; 
add  the  salt,  half  the  sugar,  and  the  beaten  yolks  of  the 
eggs.  Grate  the  rind  of  the  lemon,  and  add  that  with  the 
butter  melted.  Pour  into  a  buttered  pudding-dish.  Bake 


Desserts.  235 


in  a  hot  oven  about  half  an  hour.  As  soon  as  done  remove 
it,  before  it  becomes  watery.  Squeeze  the  lemon,  and 
strain  it  into  the  remaining  sugar.  Stir  this  into  the 
whites  of  the  eggs,  beaten  stiff.  Spread  over  the  pudding 
a  thick  layer  of  jelly,  or  fresh  berries ;  then  pour  on  the 
meringue,  and  brown  in  a  very  hot  oven. 

Serve  cold  with  cream. 

Particularly  nice  with  raspberries. 

Pudding  of  Cold  Corn  Bread. 

Cold  corn  bread,  left  from  breakfast,  may  be  used  as 

follows : 


1  quart  milk. 
A  pinch  salt. 
8  tablespoonf uls  corn  bread. 


5  teaspoon ful  ginger. 

1  egg,  beaten  light. 

i  cupful  raisins  or  currants. 


6  tablespoonf  uls  molasses. 

Boil  the  milk  a  few  minutes  with  the  salt  and  corn- 
bread  crumbled  fine.  Then  remove.  Add  the  molasses 
and  ginger,  and  when  cool,  the  egg  and  raisins  (dredged 
with  flour).  Bake  in  a  slow  oven. 

Serve  hot,  with  sauce  (lemon  or  some  tart  kind  is  best), 
or  butter. 

Indian  Pudding. 


1  quart  milk. 

4  table  spoonfuls  corn-meal. 


1  cupful  molasses. 
A  little  salt. 


Boil  one  pint  of  the  milk.  Sift  the  meal  into  it  gradu- 
ally and  boil  a  few  minutes.  Take  it  off  the  fire,  and  add 
the  molasses  and  salt.  Stir  well.  Add  the  rest  of  the 
milk,  and  do  not  stir  the  mixture  after  that  is  put  in. 
Bake  4n  a  buttered  pudding-dish  two  and  one  half  hours 
in  a  slow  oven. 

Serve  hot,  with  or  without  sauce. 


236  How  to  Cook   Well 

PUDDINGS   WITH  FLOUR. 
Cream  Batter  Pudding. 

f  1  cupful  sour  cream. 
1 1  cupful  flour. 

1  cupful  sweet  milk. 

|  teaspoonful  soda  dissolved. 

3  eggs,  yolks  and  whites  separate. 

A  pinch  of  salt. 

Mix  in  order,  beating  the  eggs  light ;  bake  in  a  quick 
oven,  for  twenty  minutes,  without  opening  the  oven  door. 
Serve  as  soon  as  done,  with  sauce. 

Batter  or  Love  Pudding. 

1  pint  milk.  I  1  saltspoonful  salt. 

1  cupful  flour.  I  2  eggs,  beaten  light. 

Beat  all  well  together.  Pour  into  a  hot  buttered  dish, 
and  bake  in  a  quick  oven  about  twenty  minutes.  Serve 
with  sauce  as  soon  as  done,  or  it  will  fall. 

For  four  persons. 

Cream  Puffs. 

c  £  pint  boiling  water.  I  ^  pound  flour. 

\  %  pound  butter.  I  4  eggs,  beaten  separately. 

Boil  the  butter  and  water  together  a  few  minutes. 
Then  pour  it  boiling  hot  upon  the  flour.  Stir  fast  until 
smooth. 

When  cool  add  the  eggs.  Drop  with  a  spoon,  several 
inches  apart,  upon  buttered  papers.  Bake  in  a  quick  oven 
twenty  minutes,  without  opening  the  oven  door.  Do  not 
jar  the  pan.  When  cold  split  and  fill  with  custard. 
(See  Cream  Pie,  below.) 

Dessert  Puffs  or  Vanities. 

1    quart  milk.  I  A  little  salt. 

1|  quarts  flour.  I  4    eggs. 

Mix  the  flour  with  the  milk  till  no  lumps  are  left.  Add 
salt.  Beat  the  yolks  and  whites  of  the  eggs  separately 


Desserts.  237 


and  add  them  in  turn.  Beat  the  batter  very  light,  using 
a  Dover  egg-beater  if  you  have  one.  Pour  into  hot 
gem-pans,  fill  half-full,  and  bake  in  a  very  hot  oven 
about  fifteen  minutes.  Eat  as  soon  as  done,  with  hot 
sauce. 

These  are  favorites  with  gentlemen. 

Makes  two  dozen  Puffs. 


German  Puffs. 


2  eggs. 

1  cupful  sugar. 

1  cupful  milk. 


3  cupf  uls  flour. 

3  teaspoonfuls  baking-powder. 

£  of  a  nutmeg  (grated). 


Beat  eggs  and  sugar  together.  Add  the  milk,  then  the 
flour,  with  the  baking-powder  rubbed  through  the  last 
cupful,  before  mixing  with  the  rest.  Put  in  the  nutmeg, 
and  beat  hard. 

Butter  deep  earthen  cups  or  round  gem-pans.  Fill 
half  full,  and  bake  in  a  rather  quick  oven,  about  twenty- 
five  minutes. 

Eat  very  hot,  with  liquid  sauce. 

N.  B.  Sour  milk  may  be  substituted  for  sweet,  in 
which  case  omit  the  baking-powder  and  use  one  teaspoon- 
ful  of  soda. 

Makes  one  dozen. 


Bice  Puffs, 


i  cupful  cold  boiled  rice. 
1  cupful  milk. 
i  pint  flour. 


i  teaspoonful  salt. 

i  tablespoonful  butter  (melted). 

1  egg,  beaten  light. 


Mix  and  beat  hard.  Fill  hot  gem-pans  full,  and  bake 
in  a  hot  oven  about  half  an  hour.  Serve  hot  with  liquid 
sauce. 

Makes  one  dozen. 


238  How  to  Cook  Well 

Cream  Pie. 

Bake  either  "Quick"  or  "Cheap  Sponge  Cake,"  or 
"  Feather  Cake  "  in  jelly  cake  tins.  When  cold,  spread 
thickly  with  the  following  cream  : 

1  quart  milk. 

{2  to  4  eggs. 
2  cupfuls  sugar  (less  will  do). 
1  cupful  flour,  or  cornstarch. 
Flavoring. 

Scald  the  milk  ;  beat  the  eggs,  sugar  and  flour  together 
and  stir  into  the  milk  while  boiling,  until  it  thickens  so  as 
not  to  run.  When  cool,  flavor. 

Enough  cream  for  four  pies. 

Washington  Pie. 

Mix  "Washington  Cake,"  or  "Jelly  Cake  Without 
Eggs,"  and  bake  in  pie-plates,  in  a  rather  hot  oven,  about 
fifteen  minutes.  When  done,  lay  one  loaf  bottom  side  up 
on  a  warm  plate  ;  spread  it  with  jam,  jelly,  or  any  "  Fill- 
ing "  that  you  choose,  and  lay  the  other  loaf  on  top,  bot- 
tom side  down.  When  cold,  sift  powdered  sugar  over  the 
top.  Serve  fresh  for  dessert. 

This  is  the  regulation  Sunday  dessert  in  most  New  Eng- 
land families. 


Caramel  Loaf. 


3    eggs,  beaten  separately. 
1    cupful  sugar, 
li  cupfuls  flour. 


f  1  teaspoonf  ul  cream  of  tartar. 
\  i  teaspoonf  ul  soda. 


Beat  the  yolks  of  the  eggs  with  the  sugar.  To  the 
beaten  whites,  add  one  cup  of  the  flour,  a  little  at  a  time, 
beating  well.  Add  this  to  the  yolks  and  beat  in  the  rest 


Desserts.  239 


of  the  flour,  lightly.  Dissolve  the  cream  of  tartar  and 
soda  in  a  little  hot  water  and  stir  in.  Bake  in  a  rather 
quick  oven  in  one  round  loaf. 

When  perfectly  cold,  split  the  cake,  so  as  to  make  three 
layers,  and  spread  thickly  with  the  following  mixture,  also 
cold : 

f  1    pint  milk. 
\  1    table  spoonful  sugar, 
f  li  tahlespoonfuls  cornstarch. 
I  4    cupful  cold  milk. 
Flavoring. 

Scald  the  milk  with  the  sugar ;  rub  the  cornstarch  in 
the  cold  milk,  and  stir  it  into  that  which  is  boiling. 

Let  it  boil  till  thick  enough  not  to  run.  When  cool, 
flavor.  After  spreading  upon  the  cake  pile  up  the  layers, 
and  frost  the  top  with  the  following  mixture,  boiled,  until 
it  will  harden  when  thrown  into  cold  water  : 

i  cupful  grated  chocolate.  1 1  tablespoonf  ul  cold  water. 

1  cupful  brown  sugar. 

Cottage  Pudding. 

j  1  cupful  sugar. 
\  2  tablespoonf  uls  melted  butter. 
1  egg,  beaten  light. 

)1  cupful  milk. 
h  teaspoonf  ul  salt. 
1  teaspoonful  soda,  dissolved, 
f  2  teaspoonf  uls  cream  of  tartar. 
1 2  cupf  uls  flour. 

Mix  in  order,  and  bake  in  a  moderate  oven  about  half 
an  hour.  Serve  hot  with  sauce.  Makes  one  loaf. 

Sour  milk  may  be  used  by  omitting  the  cream  of  tartar. 

Currants  may  be  added.  It  is  still  a  good  pudding  if 
only  half  a  cupful  of  sugar  and  one  tablespoonful  of  but- 
ter are  used. 


240  How  to  CooTc  Well. 


Cottage  Pudding  Richer,  or  Gold  Pudding. 


1  cupful  sugar. 
.  £  cupful  butter. 
3  eggs,  yolks  only. 
1  cupful  milk. 
i  teaspoonf  ul  soda. 


1  teaspoonf  ul  cream  of  tar- 

tar. 

2  cupf uls  flour. 
Flavoring. 


Cream  the  butter  and  sugar ;  mix  in  the  other  ingredi- 
ents ;  beat  well  and  bake  in  a  moderate  oven  about  half  an 
hour. 

Serve  hot  with  sauce. 

For  a  family  of  seven.  (This  is  convenient  for  a  small 
family,  as  what  is  left  makes  a  nice  cake,  which  if  frosted 
will  not  be  recognized  as  the  remains  of  pudding.) 

Prince  of  Wales  Pudding, 

f  3  tablespoonf  uls  butter. 
1 4  tablespoonf  uls  sugar. 
4  eggs. 

{6  table  spoonfuls  flour. 
1  teaspoonful  soda,  dry. 
2  teaspoonf  uls  cream  of  tartar. 

Cream  the  butter  and  sugar.  Beat  the  yolks  and 
whites  separately,  and  add  them  ;  then  the  flour  with  the 
soda  and  cream  of  tartar  sifted  in  it ;  put  into  a  buttered 
pndding-dish,  and  bake  about  half  an  hour  in  a  quick 
oven. 

Serve  with  sauce. 


Gingerbread  Pudding. 

cupful  bu 

cupful  boiling  water. 


f  2    cupf  uls  molasses.  f  h  cupful  butter. 

1 1£  teaspoonf  uls  soda.  i  1 


1    tablespoonf  ul  ginger. 


2  cupfuls  flour. 


In  the  molasses  dissolve  the  soda ;  add  the  other  ingre- 
dients in  order.  Beat  hard  and  bake  in  a  moderate  oven. 

Serve  hot  with  "Sour  Cream  Sauce,"  or  "Lemon 
Sauce." 


Desserts.  241 


Honeycomb  Pudding. 


1  cupful  molasses. 

£  cupful  brown  sugar. 
f  Butter  size  of  a  walnut, 
•j  -i  cupful  milk. 


3  eggs,  beaten  separately. 
k  cupful  flour. 
A  little  mace  and  cloves. 
A  pinch  of  salt. 


1 1  teaspoonf  ul  baking-powder. 

Mix  well  the  molasses  and  sugar.  Melt  the  butter  and 
mix  that  and  the  baking-powder  with  the  milk.  Then 
pour  it  into  the  molasses.  Add  the  yolks  of  the  eggs, 
flour,  spice  and  salt.  Lastly  stir  in  the  whites.  Beat 
well.  Pour  into  a  buttered  pudding-dish,  and  bake  one 
hour  in  a  moderate  oven.  Serve  hot  with  sauce. 

Virginia  Pudding. 
c  1  cupful  sugar. 
\  I  cupful  butter. 
4  eggs,  beaten  light. 
1  cupful  molasses. 
(  2  cupf  uls  flour. 
\  2  teaspoonf  uls  baking-powder. 

Mix  in  order,  and  bake  in  a  moderate  oven  about  one 
hour. 

Serve  hot  with  "  Hard  Sauce." 

Baked  Graham  Pudding. 
'  1    cupful  wheat  flour. 
1    cupful  Graham  flour, 
i    teaspoonf  ul  salt, 
i    cupful  raisins  (seeded). 

1  cupful  molasses. 

2  eggs  (beaten  light). 
/  li  cupful  sour  milk. 

1 1    teaspoonf  ul  soda  (dissolved). 
Butter  size  of  an  egg  (melted). 
1  lemon,  juice  and  rind. 

Mix  in  this  order,  adding  a  little  ginger  if  you  like. 
Beat  hard.  Pour  into  a  scalloped  cake-pan,  and  bake  half 
an  hour  in  a  moderate  oven.  Turn  out  on  a  large  plate, 
and  eat  hot  with  Lemon  or  Vinegar  Sauce. 


242  How  to  Cook  Well.  *.. 

BOILED   PUDDINGS. 
To  Boil  Puddings. 

When  you  are  going  to  prepare  a  pudding,  have  a  ket- 
tle full  of  boiling  water  ready  to  put  it  in  at  once ;  also  a 
tea-kettle  of  boiling  water  to  replenish  with.  Wring  the 
pudding-cloth  out  of  water  as  hot  as  you  can  bear  it ;  flour 
it  well ;  pour  the  pudding  into  it,  and  tie  tightly  with  a 
piece  of  twine,  leaving  room  for  the  pudding  to  swell  if  it 
is  one  which  will  rise.  Open  the  ends  of  the  bag,  and  flour 
all  the  opening,  so  that  the  bag  will  be  sealed,  and  the 
water  will  not  penetrate  the  pudding. 

Have  a  plate  in  the  bottom  of  the  kettle,  so  that  the 
pudding  will  not  come  too  close  to  the  fire.  During  the 
first  half-hour  turn  the  pudding  every  five  minutes  to  pre- 
vent the  fruit  from  settling  in  one  place.  The  water  must 
not  stop  boiling  for  one  instant. 

Replenish  the  fire,  if  it  should  be  necessary,  with  a  few 
pieces  of  coal  at  a  time,  so  as  not  to  cool  it  for  a  moment. 
The  success  of  the  pudding  depends  greatly  upon  contin- 
uous boiling. 

N.  B.  Before  boiling  a  pudding  try  to  secure  a  fire  that 
will  last  several  hours. 

If  a  pudding-boiler  or  mould  is  used,  butter  both  it  and 
the  cover  well,  and  have  the  water  in  the  kettle  come  only 
about  two  thirds  to  the  top.  The  water  should  not  boil 
hard,  and  for  all  boiled  puddings  keep  the  pot  covered 
close,  to  keep  in  the  steam. 

You  can  boil  a  pudding  in  either  a  cloth,  a  mould,  or  a 
bowl,  whichever  is  preferred. 

When  the  pudding  is  done,  take  it  from  the  pot  and 
plunge  instantly  into  cold  water,  then  turn  it  out  upon  the 
dish,  which  should  be  made  hot. 

Be  particular  to  warm  the  knife  before  cutting  the  pud- 
ding. 


Desserts.  243 


To  Warm  a  Boiled  Pudding. 

Plunge  it  into  cold  water  for  a  moment.  Then  set  in  a 
hot  oven  for  about  twenty  minutes.  Or  put  it  in  a  col- 
ander without  wetting,  cover  tight,  and  set  it  over  the 
steam  of  the  tea-kettle  for  half  an  hour. 

Hasting's  or  Suet  Pudding. 


1  cupful  suet,  chopped  fine. 
1  cupful  raisins,  stoned. 
3  cupfuls  bread-crumbs. 

1  cupful  flour. 

2  teaspoonf  uls  cream  of  tar- 

tar. 
£  teaspoonf  ul  mace. 


4  teaspoonfuls  cinnamon. 
3  teaspoonfuls    powdered 

cloves. 

i  teaspoonf  ul  salt. 
1  cupful  molasses. 

cupful  milk. 

teaspoonful  soda,  dissolved. 


Mix  in  order.  Put  into  a  buttered  pudding-boiler,  leav- 
ing room  to  swell.  Cover  tight,  and  boil  three  hours  with- 
out stopping.  If  you  make  half  the  quantity  boil  two 
hours  only.  Serve  hot  with  "  Wine  Sauce." 

This  pudding  is  preferred  by  many  to  Plum  Pudding. 
It  keeps  well  for  a  long  time,  and  it  is  a  good  way  to  use 
up  bread-crumbs.  It  can  be  made  without  crumbs  by  us- 
ing four  cupfuls  flour. 

Plum  Pudding. 


1  pound     bread-crumbs 

(grated}. 

1  pound  minced  suet. 
1  pound  brown  sugar. 
1  pound  currants  (washed  and 
dried). 


2  pounds  raisins,  stoned. 

1  nutmeg,  grated. 

A  little  salt. 

1  pint  milk. 

i  cupful  brandy. 

8  eggs,  beaten  separately. 


Mix  in  order.  Do  not  add  the  eggs  till  ready  to  boil 
the  pudding.  Wet  a  muslin  cloth  in  hot  water,  and  flour 
it  well.  Tie  the  pudding  in  it  very  tight,  making  no 
allowance  for  swelling.  Plunge  into  boiling  water,  and 
boil  eight  hours  without  stopping. 

Serve  hot  with  "  Wine  Sauce." 


244 


How  to  Cook  Well.     . 


English  Plum  Pudding. 


pounds  fine  bread-crumbs. 

pound  minced  suet. 

pound  raisins,    stoned    and 

chopped. 
pound  currants,  washed  and 

dried. 

pound  brown  sugar. 
teaspoonf  ul  salt. 


2  teaspoonfuls  grated  nutmeg. 
1  teaspoonf ul  cloves. 
8  eggs,  beaten  light. 

1  cupful  brandy. 
«£  cupful  wine. 

2  oz.  citron  (if  you  like) ,  sliced 

thin. 


Mix  all  together,  and  boil  seven  or  eight  hours  in  a  close 
tin  pudding-boiler  buttered.  It  is  well  to  mix  it  the  day 
before,  omitting  the  eggs,  which  should  not  be  put  in  until 
ready  to  boil  it.  Keep  it  in  a  close  covered  vessel  over 
night.  Serve  hot,  with  Brandy  or  Wine  Sauce. 

Paradise  Pudding. 

i  pound  bread-crumbs.  3  apples  (minced). 

A  little  salt.  h.  a  lemon. 

A  little  grated  nutmeg.  1  cupful  currants. 
3  eggs  (beaten  light). 

Mix  all  together,  using  both  the  juice  and  grated  rind  of 
the  lemon,  and  having  the  currants  dredged  with  a  little 
flour.  Boil  one  and  one  half  hours.  Serve  hot  with 

sauce. 

Amber  Pudding. 


2  eggs,  well  beaten. 
4  table  spoonfuls  orange  marma- 
lade. 


^  pound  bread-crumbs. 
|  pound  sugar. 

3  oz.  butter,  melted. 

Stir  all  together ;  boil  in  a  buttered  mould  two  hours. 

Victoria  Pudding. 

Butter,  the  weight  of  the  eggs.    1  teaspoonful  soda,  dry. 

2  tablespoonfuls  brown  sugar.      Flour,  the  weight  of  the  eggs. 

4  eggs,  beaten  light.  4  tablespoonf  ills  jam,  any  kind. 

Cream  the  butter  and  sugar,  and  add  the  eggs  ;  sift  the 
soda  through  the  flour;  add  the  jam,  and  steam  in  a  but- 
tered mould  two  hours.  Serve  with  hot  sauce. 


Desserts.  245 


Boiled  Indian  Pudding. 


1  pint  molasses  (warm). 
1  pint  milk. 
4  eggs  (beaten  light). 
1  pound  suet  (minced). 


Corn  meal  enough  to  make  a 

thick  batter. 

1  teaspoon ful  cinnamon. 
4  teaspoonf  ul  nutmeg,  grated. 


Mix  together,  and  beat  well.  Pour  into  a  buttered  pud- 
ding-boiler, fill  not  more  than  two  thirds  full.  Boil  three 
hours.  Serve  hot  with  Vinegar  or  Sour  Cream  Sauce. 

One  cupful  dried  currants,  dredged  with  flour  and 
stirred  in  last,  is  an  improvement. 

Dundee  Pudding. 

f  1  cupful  sugar. 
I  i  cupful  butter. 

2  eggs,  beaten  light, 
f  1  cupful  milk. 
I  i  teaspoonf  ul  soda, 
f  1  teaspoonful  cream  of  tartar. 
1 2  cupf  uls  flour. 

Cream  the  butter  and  sugar.  Mix  in  order  and  boil 
three  hours,  leaving  room  to  swell.  Then  turn  out  and 
serve  hot  with  sauce.  Sour  milk  may  be  used,  and  the 
cream  of  tartar  omitted. 

Huckleberry  Pudding. 


(  1  cupful  sugar, 
t  i  cupful  butter. 

2  eggs,  beaten  light. 
( 1  pint  milk. 
\  1  teaspoonful  soda. 


r  2  teaspoonf  uls  cream  of  tar- 


tar. 

Flour  to  make  a  stiff  batter. 
A  little  salt. 
1  pint  huckleberries. 


Mix  in  order ;  put  into  a  buttered  pudding-boiler,  leav- 
ing room  for  it  to  swell,  and  boil  two  hours. 
Serve  hot  with  sauce. 


246  How  to  Cook  Well. 


Fig  Pudding. 


cupfuls     flour    and    bread- 
crumbs, mixed, 
nutmeg  grated, 
cupful  dried  figs,  chopped. 


1  cupful  suet. 

1  cupful  molasses. 
c  1  cupful  milk. 
\  1  teaspoonful  soda  dissolved. 


Mix  in  order,  and  steam  two  hours.     Serve  hot  with 
"Wine  Sauce." 

Manchester  Pudding. 


1  pint  milk  (very  hot). 
6  oz.  sugar. 

2  oz.  butter. 


3  eggs,  well-beaten. 

Flavoring. 

2  cupfuls  jam. 


|  pound  bread-crumbs. 

To  the  milk  add  sugar  and  butter,  and  pour  it  on  the 
bread-crumbs.  When  a  little  cool,  stir  in  the  eggs  and 
flavoring.  Put  the  jam  into  the  bottom  of  a  buttered 
mould.  (Raspberry  jam  is  nicest,  though  any  kind  will 
do.)  Pour  in  the  batter,  steam  two  hours  and  serve  hot 
with  sauce. 

Boiled  Graham  Pudding. 


2  cupfuls  Graham  flour. 

1  teaspoonful  salt. 

1  cupful  raisins  (chopped) . 


1  cupful  molasses. 

1  egg  (beaten  light). 

1  teaspoonful  soda  (dissolved). 


1  cupful  milk. 

Mix  all  together,  and  do  not  add  more  flour,  though  the 
batter  may  look  thin.  Put  into  the  pudding-pail,  leaving 
room  for  it  to  rise.  Boil  three  hours  without  stopping. 

Serve  hot,  with  sauce. 

Boiled  Pudding, 

Take  one  quart  light  bread-dough.  Roll  it  out  nearly 
half  an  inch  thick.  Spread  with  apple,  cranberry  or 
peach  sauce.  Roll  it  up.  Lay  it  in  a  pudding-bag  wet 
and  floured.  Tie  it  tight,  but  leave  room  inside  for  the 
pudding  to  swell.  Boil  two  hours  without  stopping. 

Serve  hot,  with  sauce. 

Or  make  a  "  Potato  Crust " ;  spread  it  an  inch  thick  with 


Desserts.  247 


"  Cranberry  Sauce,"  or  any  kind  of  stewed  fruit  which  is 
not  very  juicy.     Roll  it  in  a  floured  cloth,  previously  wet, 
and  tie  it  close  at  the  ends  as  it  will  not  rise.     Boil  for 
two  hours  without  stopping. 
Serve  hot,  with  pudding  sauce. 

Apple  Dumpling. 

Make  "  Potato  Crust,"  roll  it  out  one  third  of  an  inch 
thick  in  the  middle,  but  roll  the  edges  thin,  to  avoid  thick 
folds  of  paste.  Wring  a  thick  square  cloth  in  hot  water; 
sprinkle  it  with  flour  and  lay  it  in  a  deep  dish.  Put  in  it 
the  crust  and  fill  it  with  sliced  apples.  Draw  the  paste 
together  and  tie  the  cloth  tightly  round  it  with  a  strong 
string.  Allow  no  room  for  it  to  swell,  and  draw  the  string 
tight  enough  to  prevent  the  water  from  soaking  in.  Boil 
a  dumpling  holding  three  pints  of  apple  two  hours.  Then 
plunge  it  for  a  moment  into  cold  water ;  untie  and  turn 
it  out  on  a  platter. 

Serve  hot  with  sauce. 

Light  Dough  Dumplings. 

Make  very  light  bread-dough  into  small  balls  the  size  of 
eggs.  Have  ready  a  pot  of  water,  boiling  fast.  Drop  in 
the  dumplings,  taking  care  to  have  the  water  more  than 
cover  them.  Cover  the  pot,  and  boil  for  twenty  minutes 
steadily,  without  lifting  the  cover.  If  it  stops  boiling  for 
a  moment,  the  dumplings  will  be  heavy. 

Serve  hot  with  butter  and  sugar,  for  dessert. 

Dumplings  for  Meat. 

Made  like  the  above,  except  that  you  boil  the  dumplings 
in  the  pot  with  boiling  beef. 

Serve  them  around  the  edge  of  the  platter  in  which  you 
dish  the  meat. 


248  How  to  Cook  Well    . 

PUDDING   SAUCES. 

Hard  Sauce. 

1  cupful  sugar.  I  Nutmeg. 

£  cupful  butter. 

Rub  the  butter  and  sugar  till  creamy.  Put  into  a  glass 
dish,  smooth  the  top  with  a  knife,  grate  over  it  a  little 
nutmeg,  and  set  on  ice. 

This  can  be  varied  in  several  ways.  You  may  cover 
it  with  grated  lemon  or  orange  peel ;  in  this  case  put 
the  juice  of  the  lemon  or  orange  through  the  sauce,  adding 
more  sugar.  Or,  divide  the  sauce  into  halves,  coloring 
one  by  beating  through  it  a  large  lump  of  bright-colored 
jelly.  Arrange  the  white  as  a  mound  in  the  centre, 
making  a  circle  of  the  pink  around  it ;  and  help  some  of 
each  to  each  person.  You  can  color  sauce  yellow  by  mix- 
ing through  it  the  juice  of  an  orange  which  has  been 
squeezed  with  the  peel  through  a  cloth. 
Brandy  Sauce. 

Make  like  "  Hard  Sauce,"  and  after  rubbing  the  butter 
and  sugar  to  a  cream,  "mix  in  nearly  a  wineglassfull  of 
brandy.  One  quarter  of  a  cupful  of  wine  may  be  substi- 
tuted for  the  brandy. 

Liquid  Sauce  (plain). 


cupful  butter, 
cupful  sugar. 


li  pints  boiling  water. 
Flavoring. 


1  tablespoonful  flour. 

Put  all  together  (except  the  water)  in  a  bowl,  set  into  a 
kettle  of  boiling  water.  When  the  butter  softens,  rub 
into  it  the  flour  and  sugar.  Add  the  water  and  flavoring 
just  before  serving. 

Creamy  Sauce. 


h  cupful  butter. 
1  cupful  sugar. 


^  cupful  cream  (or  milk). 
4  tablespoonf  uls  wine. 


Put  all  together  in  a  bowl,  set  in  a  pan  of  boiling  water, 
over  the  fire.     Stir  till  it  thickens  and  is  frothy. 


Desserts.  249 


Rich  Pudding  Sauce. 


1  cupful  fine  sugar. 

i  cupful  butter  (cscant). 

1  egg  (white  only). 


Grated  rind  of  J  of  a  lemon. 
A  little  nutmeg  (grated). 
A  pinch  of  salt. 


1  wineglassf  ul  wine. 

Rub  the  butter  and  sugar  to  a  cream.  Add  the  egg, 
beaten  light.  Put  in  the  other  things  and  mix  all  to- 
gether. 

Set  the  bowl  over  the  steam  of  the  tea-kettle  till  boiling 
hot.  Leave  it  for  a  few  minutes,  stirring  it  most  of  the 
time.  If  too  thick  put  in  a  tablespoonf  ul  of  boiling  water. 


Lemon  Sauce. 


2    cupfuls  boiling  water. 
1    cupful  sugar. 


1  lemon,  juice  and  grated  rind. 
1  email  tablcspoonful  butter. 


U  tablespoonf  uls  cornstarch. 

Have  the  water  on  the  stove.  Boil  the  sugar  in  the 
water  five  minutes.  Rub  the  cornstarch  smooth  in  a  very 
little  cold  water.  Add  that,  and  boil  all  together  for  ten 
minutes.  Then  put  in  the  lemon  and  butter.  Stir  till  the 
butter  is  melted,  and  serve  at  once. 


Aglaia  Sauce. 


4  table  spoonfuls  sugar. 
2  tablespoonf  uls  butter. 
2  tablespoonfuls  flour. 


1  egg  (white  only), 
i  cupful  boiling  water. 
Flavoring. 


Beat  the  sugar,  butter  and  flour  to  a  cream.  Add  the 
white  of  the  egg  (well  beaten),  and  the  boiling  water. 
Flavor.  Set  within  a  kettle  of  boiling  water  to  keep  hot 
till  time  to  serve. 

Molasses  Sauce. 

Boil  one  cupful  of  molasses  with  a  large  tablespoon ful 
of  butter,  and  one  tablespoonf  ul  of  mixed  spices;  serve  hot. 
To  be  used  for  Apple  Fritters,  Dumplings,  etc. 


250  How  to  Cook  Well- 


1  pint  milk. 
h  cupful  sugar. 


Custard  Sauce. 


2  eggs. 


teaspoonful  vanilla. 


Put  the  milk  to  boil  in  a  pail  set  within  one  of  boiling 
water.  Beat  eggs,  sugar,  and  vanilla  together.  When 
the  milk  boils,  pour  it  over  the  mixture.  Return  all  to 
the  fire,  and  boil  a  moment. 


Jelly  Sauce. 


|  cupful  boiling  water. 
3  teaspoonfuls  cornstarch. 


1  tablespoonful  butter. 
h  cupful  jelly. 


Into  the  boiling  water,  stir  the  cornstarch  (previously 
wet  to  a  paste  with  a  very  little  cold  water).  When  it 
thickens  add  the  butter.  Remove  from  the  fire.  When 
a  little  cooled,  beat  in  slowly  the  jelly.  (Currant,  cran- 
berry, or  barberry  are  best.)  Return  to  the  fire  to  be- 
come very  hot,  but  not  boil. 

Wine  Sauce.     (No.  1.) 

1  cupful  sugar.  I  f  cupful  boiling  water. 

1  tablespoonful  butter.  I  £  cupful  currant  wine. 

Put  the  butter  and  sugar  into  a  sauce-pan  to  melt. 
Pour  over  them  the  boiling  water.  When  ready  to  serve, 
beat  up,  and  add  the  wine.  Serve  hot. 

No.  2.      f  h  pound  butter.          1  egg  (yolk  only). 


pound  sugar 
(brown). 


h  cupful  wine. 
A  little  nutmeg. 


Rub  the  butter  and  sugar  together.  Add  the  yolk  of 
the  egg,  beaten.  Stir  over  the  fire  (setting  the  bowl  within 
boiling  water)  till  it  thickens.  Before  serving,  add  the 
wine  and  grate  in  a  little  nutmeg. 

A  very  rich  sauce. 


Desserts.  251 


Vanilla  Sauce. 

f  1  pint  milk.  I  i  table  spoonful  cornstarch. 

1 3  tablespoonf  uls  sugar.  |  i  teaspoonf  ul  vanilla. 

Put  the  milk  and  sugar  to  boil.  Add  the  cornstarch 
(rubbed  to  a  paste  in  a  little  cold  milk)  when  boiling 
well.  Stir  till  it  thickens.  Add  the  vanilla  and  serve. 

(Good  with  Apple  Puddings.) 

Sally's  Vinegar  Sauce. 
U  cupfuls  brown  sugar.  2  teaspoonfuls  butter. 


tablespoonf  uls        vinegar 

(nearly), 
teaspoon  ful  salt. 


i  teaspoonf  ul  lemon  extract. 

1  cupful  flour  (more  or  less). 

2  cupfuls  boiling  water. 


Put  all  together  except  the  water  in  a  bowl,  and  set  in 
a  kettle  of  boiling  water.  Mix  all  together  till  smooth  ; 
when  ready  to  serve  add  the  water,  and  if  not  thick 
enough  mix  in  a  little  more  flour,  previously  rubbed  to  a 
pnste  in  cold  water.  Let  all  boil  together  for  a  moment. 

N.  B.  If  the  vinegar  is  very  strong  use  part  water. 
Nice  for  Gingerbread  Pudding. 

Syrup  Sauce. 

Take  any  syrup  left  from  preserves  or  canned  fruit. 
Bring  it  to  a  boil,  and  thicken  it  a  little  by  stirring  in  a 
tablespoonful  cornstarch  (rubbed  to  a  paste  in  cold  water), 
to  each  one  and  one  half  cupfuls  of  juice.  Boil  up  a  mo- 
ment till  of  the  consistency  of  cream. 

A  delicious  sauce  for  almost  anything.  (The  cores  and 
parings  of  rich  tart  apples  boiled  down  and  strained,  with 
sugar  and  cornstarch  afterwards  added,  makes  a  very  fair 
Syrup  Sauce.) 

Yellow  Sauce. 

f  2    eggs.  1 1  orange,  or  a  glass  of  wine. 

1 2i  cupfuls  white  sugar. 

Beat  the  eggs  and  sugar  together,  till  very  light.  Add 
the  juice  of  the  orange  (or  the  wine),  and  half  the  rind, 
grated.  Serve  cold. 

For  Cottage  Pudding,  etc. 


252  How  to  CooJc   Well: 


German  Sauce. 


2  eggs  (whites  only). 


1  lemon  (juice  only). 


Sugar. 

Beat  the  eggs  light.  Then  add  a  little  sugar  and  the 
lemon-juice.  Thicken  with  sugar,  enough  only  to  make  it 
a  little  stiff. 

Pour  over  and  around  Baked  or  Coddled  Apples, 
Quinces  or  Pears  ;  or  serve  with  Berry  Puddings. 

Sour  Cream  Sauce. 

This  is  simply  rich  sour  cream,  beaten  and  thickened 
with  a  great  deal  of  white  sugar. 

Good  with  Corn-meal  Puddings ;  and  still  better  with 
Gingerbread  Pudding,  the  contrast  in  color  adding  to  its 
attractiveness. 

N.  B.     The  cream  must  not  be  old,  or  it  will  be  bitter. 


DELICACIES  FOR  DESSERT. 

EEMAEKS. 

In  making  custard  or  anything  for  which  boiled  milk  is 
necessary,  use  a  double-boiler,  so  as  not  to  scorch  the  milk. 
If  you  have  none,  set  the  sauce-pan  within  a  pan  of  boiling 
water.  Anything  containing  lemon-juice  or  vinegar  should 
be  cooked  in  a  bowl  or  in  granite  ware,  as  tin  has  an  un- 
pleasant effect  upon  acids.  In  adding  eggs  to  boiling 
milk  or  water,  pour  a  good  deal  (if  not  all)  of  the  hot 
milk  on  them,  stirring  fast,  before  putting  all  together 
over  the  fire.  If  you  put  the  cold  egg  into  the  hot  milk, 
without  first  equalizing  the  temperature,  it  will  be  almost 
sure  to  curdle.  Leave  the  mixture  on  the  stove  only  a 
moment  after  the  egg  is  in,  and  stir  all  the  time.  If  these 
directions  are  followed,  and  on  taking  it  from  the  fire 
a  custard  is  poured  at  once  into  a  cold  vessel,  it  will  be 


Desserts.  253 


impossible  to  meet  with  failure.  Do  not  flavor  till  you 
have  taken  the  custard  from  the  fire. 

Blanc  Mange  is  improved  by  being  set  on  ice.  At  all 
events,  keep  it  in  the  coldest  place  you  can  find  till  ready  to 
serve  it.  Then  wring  out  a  cloth  in  hot  water  and  hold 
around  the  outside  of  the  mould  for  a  moment;  it  will 
then  turn  out  easily  and  in  good  shape. 

When  gelatine  is  used,  soak  it  (unless  otherwise  di- 
rected), in  a  warm  place  for  two  hours,  allowing  half  a 
cupful  cold  water  to  each  half  box  of  gelatine  ;  then  pour 
on  it  a  half-cupful  of  boiling  water,  arid  dissolve  it. 

The  best  way  to  strain  jellies,  etc.,  is  through  a  coarse 
napkin  laid  over  a  sieve. 

FLAVORINGS  FOR  CUSTARDS,  ETC. 

Zest. 

Rub  lumps  of  white  sugar  over  the  peel  of  a  lemon, 
and  melt  them  in  custard.  This  is  a  most  delicate  way  of 
getting  the  flavor  of  lemon-peel. 

Burnt  Sugar  Flavoring. 

Put  one  tablespoonful  brown  sugar  into  a  pan  ;  stir  it  till 
it  becomes  dark  as  taffy.  Add,one  cupful  of  boiling  water ; 
let  it  stand  a  minute.  Use  enough  of  it  to  give  a  good  flavor 
and  bottle  the  rest  for  use  another  time. 

Syrup  Flavoring. 

The  syrup  of  quince,  peach  and  other  preserves,  makes 
delicious  flavoring  for  custard.     A  little  jelly  dissolved  in 
custard  also  gives  an  agreeable  flavor. 
"Wine  Jelly. 


j  i  box  Cox's  gelatine. 
\  1  cupful  cold  water. 

1  cupful  boiling  water. 

I  pint  Sicily  Madeira  wine. 


1    large  lemon,  sliced, 
li  cupfuls  sugar. 
3    inches    stick    cinnamon, 
broken  fine. 


Soak  and  dissolve  the  gelatine.     Have  ready  in  a  por- 
celain sauce-pan  the  other  ingredients,  the  seeds  being  re- 


254  How  to  Cook  Well. 

moved  from  the  lemon.  Pour  the  gelatine  upon  them, 
and  set  it  on  the  fire.  Do  not  let  it  boil,  but  when  it  be- 
gins to  bubble  slightly  on  the  edges,  take  it  off,  and  strain. 
Pour  into  a  deep  dish,  with  a  flat  square  bottom,  if  possi- 
ble. When  cold  and  firm,  cut  into  large  squares  or  blocks, 
and  pile  in  a  glass  dish. 

These  directions,  if  carefully  and  exactly  followed,  will 
make  a  handsome,  clear  jelly,  very  delicate  and  well-fla- 
vored. 

"  The  best  I  ever  tried,"  said  the  friend  who  gave  it  to 
me. 

Wine  Jelly,  Without  Boiling. 


1  package  Cox's  gelatine. 
1  pint  cold  water. 
3  lemons. 


1    quart  boiling  water. 
1    pint  wine. 
l£  pounds  sugar. 


Soak  the  gelatine  in  the  water  for  two  hours,  with  the 
juice  of  the  lemons,  and  the  rinds  pared  very  thin.  Then 
strain  out  the  lemon  rind,  mix  with  the  boiling  water,  and 
add  the  wine  and  sugar.  When  the  sugar  is  dissolved 
strain,  and  pour  it  into  wet  blanc-mange  moulds,  and  set 
it  away  to  harden. 

Claret  Jelly. 


box  Cox's  gelatine, 
cupful  cold  water, 
cupful  boiling  water. 


1  lemon  (juice  only). 
1  pint  claret. 
1  cupful  sugar. 


Soak  and  dissolve  the  gelatine.  When  slightly  cooled, 
add  the  lemon-juice,  claret  and  sugar.  Stir  till  the  latter 
is  dissolved.  Strain,  and  pour  into  wet  moulds  to  stiffen. 

Nice  for  invalids. 

Cider  Jelly. 


1  box  Cox's  gelatine. 
1  pint  cold  water. 
1  pint  boiling  water. 


2£  pounds  sugar. 

3    lemons  (juice  only). 

1    pint  champagne  cider. 


Soak  and  dissolve  the  gelatine.     Then  add  the  sugar 
and  dissolve  it.     Let  it  cool  a  little.     Then  stir  in  the 


Desserts.  255 


lemon-juice  and  cider.     Strain,  and  pour  into  wet  moulds. 
This  is  a  delicious  jelly,  and  is  much  relished  by  inva- 
lids who  cannot  take  wine. 

Wine  and  Orange  Jelly. 


box  Cox's  gelatine, 
cupful  cold  water, 
cupful  boiling  water. 


1  lejnon  (juice  only). 

1  large  wineglass  Sherry  wine. 

1  heaping  cupful  sugar. 


2  oranges  (juice  only). 

Soak  and  dissolve  the  gelatine.  When  slightly  cool  add 
the  orange  and  lemon-juice  and  the  wine.  Put  in  the 
sugar,  and  stir  till  dissolved.  Pour  into  wet  moulds,  and 
leave  it  to  stiffen. 

A  pretty  way  to  serve  it  is  to  break  it  into  pieces,  and 
spread  them  over  a  glass  platter.  This  makes  a  very 
sparkling  dish. 

Orange  Jelly. 


1  oz.  isinglass. 
1  cupful  water. 


1  lemon. 
Sugar  to  taste. 


8  sweet  oranges. 

Soak  the  isinglass  in  the  water  till  it  is  dissolved.  Rub 
the  peel  of  four  oranges  on  several  lumps  of  sugar.  Dis- 
solve these  in  the  juice  of  the  eight  oranges  and  the  lemon. 
Mix  this  with  the  isinglass,  and  sweeten  to  taste.  Strain, 
and  pour  the  mixture  into  wet  moulds. 

Orange  Baskets,  with  Jelly. 


i  box  gelatine, 
i  cupful  cold  water. 
1  cupful  boiling  water. 
1  pint  orange- juice. 


1  large  lemon. 
1  cupful  sugar. 

"Whipped    Cream"    (may   be 
omitted). 


Before  you  cut  the  oranges  (eight  usually  make  one  pint 
of  juice)  mark  with  a  pen-knife  two  lines,  over  one  half, 
for  a  handle  ;  then  mark  on  each  side,  a  line  between  the 
two  ends  of  the  handle.  Remove  the  peel  between  these 
marks.  This  will  leave  the  peel  shaped  like  a  basket. 


256  How  to  Cootc  Well. 

Take  out  the  pulp  carefully.  Put  it  into  a  bag  with  the 
cut-off  rind  and  the  lemon  sliced.  Squeeze,  adding  more 
oranges  if  necessary  to  make  a  pint  of  juice.  Dissolve 
the  sugar  in  the  juice.  Do  all  this  while  the  gelatine  is 
soaking  on  the  stove  where  it  will  not  boil.  It  may  be 
left  for  half  or  three  quarters  of  an  hour.  Then  dissolve  it 
in  the  boiling  water.  Pour  it  upon  the  juice  and  sugar. 
Strain  it,  and  pour  it  into  wet  dishes  to  stiffen.  When 
firm,  and  just  before  serving,  break  it  into  rough  pieces 
and  fill  the  baskets  high. 

If  you  wish  to  make  them  look  very  attractive,  heap 
"  Whipped  Cream  "  on  the  jelly.  In  either  case,  set  the 
baskets  on  a  platter  covered  with  leaves  or  flowers;  or 
prettier  still,  bunches  of  grapes. 

Beautiful  for  a  company  supper-table. 


Lemon  Jelly. 


k  box  Cox's  gelatine, 
i  cupful  cold  water. 


2  large  lemons  (juice  only). 
1  large  cupful  sugar. 


I  £  cupful  boiling  water.  1 1  pint  cold  water. 

Soak  and  dissolve  the  gelatine.  When  a  little  cool,  add 
the  juice  of  the  lemons,  sugar  and  the  pint  of  cold  water. 
Stir  till  the  sugar  is  dissolved.  Strain  it  and  pour  into 
wet  moulds. 

Lemon  Jelly  of  Sea  Moss. 

/  £  cupful  sea  moss.  1 1  large  lemon  (juice  only). 

I 1  quart  water  (nearly).  I  Sugar  to  taste. 

Soak  the  sea  moss  in  the  water  for  half  an  hour.  Then 
put  it  on  to  boil  for  twenty  minutes,  without  adding  more 
water.  (Notice  the  time  when  it  begins  to  boil.)  Strain 
it  through  a  cloth  laid  over  a  sieve,  without  squeezing  it 
at  all.  Add  the  lemon-juice,  sweeten  it,  and  pour  into  wet 
moulds.  It  will  become  stiff  as  soon  as  cold. 

Very  delicate,  and  much  relished  by  invalids. 


Desserts.  257 


Snow  Pudding. 


k  box  Cox's  gelatine. 
1  cupful  cold  water. 
1  cupful  boiling  water. 


1    large  lemon  (juice  only). 

14  cupfuls  sugar. 

4    eggs  (whites  only). 


Soak  and  dissolve  the  gelatine.  Add  the  lemon-juice 
and  the  sugar.  Strain  into  a  large  dish  and  set  in  a  cold 
place.  Leave  it  till  it  beyins  to  set,  but  not  till  very  stiff 
(it  will  probably  take  an  hour).  Have  ready  the  whites 
of  the  eggs  beaten  stiff.  Beat  them  well  into  the  jelly  a 
spoonful  at  a  time ;  fifteen  or  twenty  minutes  will  not  be 
too  long  to  beat  it.  Put  it  in  wet  moulds  tillstiff.  Then 
turn  out  on  a  platter,  and  pour  over  it  the  following  cus- 
tard, when  cold.  Or  serve  the  moulds  by  themselves,  and 
serve  the  custard  in  a  glass  pitcher. 

(Makes  two  moulds.) 

Custard. 

I  quart  boiling  milk, 
f  4  eggs  (yolks  only). 
\  J  cupful  sugar. 

Flavoring. 

Make  like  "  Boiled  Custard." 
A  very  ornamental  dish. 


Orange  Snow. 


1  box  Cox's  gelatine. 

2  rinds  of  oranges. 
1  cupful  cold  water. 

1  cupful  boiling  water. 


4  oranges  (juice  only). 
2  cupfuls  white  sugar. 
4  eggs  (whites  only). 


Cut  the  rinds  into  thin  slips  and  soak  with  the  gelatine. 
Then  dissolve  in  the  boiling  water,  and  strain.  Stir  in  the 
juice  of  the  oranges  with  the  sugar  until  dissolved.  Add 
the  whites  of  the  eggs  (beaten  very  stiff).  Beat  all  well 
together  till  it  looks  like  snow,  and  is  stiff. 

While  the  gelatine  is  soaking,  make  the  following  cus- 


258  How  to  Cook  Well. 

tard.     Pour  it  into  a  glass  dish,  and  when  cold  heap  the 

beaten  snow  on  top. 

Custard. 

1  pint  milk.  I  £  cupful  sugar. 

4  eggs  (yolks  only).  | 

It  is  an  improvement  to  soak  thin  slices  of  sponge-cake 
in  wine,  and  put  them  in  the  bottom  of  the  dish,  pouring 
the  custard  over. 

Fruit  Jelly. 
(An  Ornamental  Dish  to  Serve  with  Meats.) 

Make  "  Lemon  Jelly."  Put  a  little  in  a  wet  mould,  and 
set  the  rest  in  a  pan  of  hot  water  to  keep  it  liquid.  When 
that  in  the  mould  begins  to  stiffen  lay  in  a  few  strawber- 
ries with  the  hulls  on,  a  few  cherries  in  bunches  with  the 
stems,  and  anything  else  you  like.  Pour  in  more  jelly,  and 
proceed  as  before.  Set  away  to  become  firm. 

Jelly  with  Bananas. 

Make  "Lemon  or  Wine  Jelly,"  and  proceed  as  above, 
using  only  bananas  cut  around  in  slices.  Serve  for  dessert. 


Coffee  Jelly. 


{ 


box  Cox's  gelatine, 
cupful  cold  water. 


1  quart  strong,  clear  coffee. 
Sugar  to  taste. 


Soak  the  gelatine  in  the  cold  water.  Make  a  quart  of 
strong  coffee,  and  strain  it.  Make  it  very  sweet.  Set  it 
on  the  fire,  to  become  boiling  hot ;  then  pour  it  at  once  on 
the  gelatine.  Put  it  into  wet  moulds  to  stiffen,  and  then 
turn  out. 

Another  way  is,  to  pour  it  into  a  square  pan,  and  when 
stiff,  cut  it  into  cubes  an  inch  square,  and  heap  in  a  glass 
dish.  This  is  a  very  pretty  way  to  serve  it  with  ice-cream, 
and  makes  a  dainty  dessert,  served  with  cream  alone. 

If  for  an  invalid,  do  not  make  the  coffee  very  strong. 


Desserts.  259 


Coffee  Cream. 


oz.  Cox's  gelatine, 
cupful  cold  water. 


cupful  sugar. 

cupful  cream  (milk  will  do). 


4  cupful  strong,  hot  coffee. 

Soak  the  gelatine ;  then  pour  over  it  the  coffee  (well 
cleared),  and  dissolve  the  sugar  in  it.  When  a  little  cool, 
stir  in  the  cream.  Strain,  and  pour  into  wet  moulds.  It 
will  take  twelve  hours  to  stiffen.  Makes  one  large  mould. 

Mont  Blanc. 


£  box  Cox's  gelatine. 
1  quart  milk. 


1  teaspoonful  vanilla  (or  a  few 
drops  rose  extract). 


1  cupful  sugar. 

Soak  the  gelatine  in  half  a  cupful  of  the  milk  for  fifteen 
minutes.  Put  the  rest  on  the  stove  in  a  double  boiler ; 
and  when  scalding  hot,  dissolve  the  gelatine  and  the  sugar 
in  it.  Remove  from  the  fire,  and  when  partly  cool,  stir  in 
the  flavoring.  Pour  into  wet  moulds.  When  firm  turn 
out,  and  serve  with  cream. 

Banana  Blanc  Mange  (or  other  Fruit). 


box  Cox's  gelatine, 
cupful  water. 


J  cupful  sugar. 

3  bananas  (or  other  fruit). 


li  pints  milk. 

Soak  the  gelatine  in  the  water  for  half  an  hour.  Boil 
the  milk  and  sugar  together.  Then  pour  a  little  of  the 
hot  milk  on  the  gelatine  and  dissolve  it. 

Pour  into  the  hot  milk  and  boil  all  together  ten  minutes. 
Remove,  and  when  beginning  to  stiffen,  stir  in  the  bananas, 
previously  broken  with  a  fork.  Put  into  wet  moulds. 

Serve  with  cream.     Eat  the  day  it  is  made: 
Velvet  Cream. 


4  box  Cox's  gelatine. 
4  cupful  cold  water. 
4  cupful  boiling  water. 


1  pint  cream. 

|  cupful  sugar. 

i  cupful  Sherry  wine. 


Soak  and  dissolve  the  gelatine.     Add  the  cream  with 
the  sugar  dissolved  in  it.     Then  put  in  the  wine.     Stir 


260  How  to  Cook  Well. 

fast  so  that  it  will  not  lump.     Strain  and  pour  into  wet 
moulds  to  stiffen. 
Fills  two  moulds. 

Mille  Fruit  Cream. 

|  oz.  gelatine. 

{1  cupful  milk. 
1  cupful  cream, 
i  cupful  sugar. 
Preserved  fruit. 
Syrup  of  the  preserves. 

Put  the  gelatine  to  soak  in  enough  cold  water  to  cover 
it.  Leave  it  in  a  warm  place.  In  the  meantime  butter 
slightly  the  inside  of  a  mould,  and  select  handsome  pieces 
of  preserved  fruit  of  several  kinds  wherewith  to  garnish 
it.  Use  ginger,  watermelon  rind,  cherries,  plums,  and 
anything  else  that  is  firm  and  of  a  rich  color  and  pretty 
shape.  Lay  these  around  the  edges  of  the  mould. 

Mix  the  milk,  cream  and  sugar  together,  and  whip  to  a 
froth.  When  light  and  thick,  beat  in  the  syrup  of  the 
different  fruits  (a  little  of  each),  and  mix  in  gently  more 
of  the  fruit  such  as  you  used  in  garnishing. 

Then  dissolve  the  gelatine,  adding  a  very  little  boiling 
water  to  it  if  necessary.  Strain  it  into  the  whipped 
cream,  stirring  all  the  time  quickly,  but  lightly,  with  your 
whisk.  Let  it  stand  a  few  moments  until  it  settles.  Put 
it  into  the  mould  carefully,  a  little  at  a  time,  so  as  not  to 
displace  the  fruit  in  the  mould. 

Put  in  a  cold  place  for  three  or  four  hours,  when  it  will 
be  stiff  enough  to  turn  out. 

N.  B.  Do  not  use  more  than  one  cupful  of  preserve 
juice  in  all. 

A  beautiful  dish  for  a  company  supper  table. 


Desserts.  261 


Bavarian  Cream  With  Eggs. 


i  box  Cox's  gelatine. 
i  cupful  warm  water. 
1  quart  cream. 


4  tablespoonfuls  sugar. 
4  eggs  (yolks  ouly). 
1  teaspoouf  ul  vanilla. 


Soak  the  gelatine  in  the  warm  water  for  two  hours. 
Put  one  pint  of  the  cream  in  a  double-boiler,  and  heat  to 
a  boiling  point,  but  do  not  boll  it.  Dissolve  the  gelatine 
and  sugar  in  this,  and  remove  from  the  fire.  When  it 
is  a  little  cool,  beat  the  eggs  and  stir  them  in.  Leave  it 
till  thick  as  mush,  but  not  firm.  Then  beat  in  lightly  a 
spoonful  at  a  time  the  remaining  pint  of  cream,  whipped 
light.  Then  pour  into  wet  moulds,  to  form. 

Bavarian  Cream  Without  Eggs. 


i  box  Cox's  gelatine. 
|  cupf  uls  cold  water. 
J  cupful  boiling  water. 


1  cupful  sugar. 
1  wineglass  wine. 
1  pint  cream. 


Soak  and  dissolve  the  gelatine.  Add  the  sugar  and  wine ; 
set  it  on  the  stove  and  stir  till  it  begins  to  thicken.  Then 
remove  and  beat  in  the  cream,  previously  whipped.  Pour 
into  the  mould  to  stiffen. 

Chocolate  Bavarian  Cream. 

Make  like  the  above,  but  add  more  sugar,  and  omit  the 
wine,  and  substitute  four  tablespoonfuls  of  chocolate,  pre- 
viously wet  to  a  smooth  paste  with  a  little  boiling  water. 

Bavarian  Cream  With  Berries. 

f  h    box  Cox's  gelatine. 
1 4    cupful  warm  water. 

2i  pounds  strawberries  or  raspberries. 

Sugar,  to  make  very  sweet. 

1  pint  cream,  whipped. 

Soak  the  gelatine  in  the  warm  water,  for  one  hour,  on  the 
back  of  the  stove  where  it  will  not  boil.  While  it  is  soak- 
ing, squeeze  the  berries  through  a  bag,  or  pulp  them 
through  a  colander.  In  the  juice,  dissolve  the  sugar. 


262  How  to  Cook  Well 

Then  stir  in  the  soaked  gelatine.     Leave  it  until  it  begins 
to  stiffen,  and  then  beat  in  the  whipped  cream. 

Put  into  wet  moulds.  If  you  choose,  serve  fresh  berries 
around  the  Cream  when  it  is  turned  out  of  the  mould. 

Spanish  Cream. 
|    box  Cox's  gelatine. 
1    quart  milk. 
l£  small  cupfuls  sugar. 
3    eggs,  yolks  and  whites  separate. 
1    gill  wine  (or,  teaspoonful  flavoring). 
1    lemon. 

Soak  the  gelatine  in  one  cupful  of  the  milk,  cold,  for 
twenty  minutes.  Boil  the  rest  of  the  milk  in  a  double- 
boiler.  Pour  it  upon  the  gelatine  and  dissolve  it.  Beat 
the  yolks  of  the  eggs  and  the  wine  with  the  sugar,  reserv- 
ing half  a  cupful  of  the  latter.  Add  the  dissolved  gel- 
atine. Stir  all  well  together.  Pour  into  the  dish  in  which 
it  is  to  be  served. 

Beat  the  whites  of  the  eggs  to  a  stiff  froth ;  then  stir  in 
the  reserved  half  cupful  of  sugar  and  the  juice  of  the  lemon. 
Spread  a  part  of  this  frosting  with  a  knife  around  the  rim 
of  the  dish  containing  the  custard.  Then  cover  the  whole 
top  either  smoothly  or  roughly  with  the  remainder. 

Set  it  in  a  very  hot  oven,  just  long  enough  to  brown 
delicately.  When  cool  set  it  on  ice  to  stiffen.  This  will 
keep  three  or  four  days  in  a  cold  place,  and  is  best  made 
the  day  before  it  is  to  be  used. 

Italian  Cream. 
r  \    box  Cox's  gelatine. 
\ 2|  cupfuls  milk. 

3    eggs,  yolks  and  whites  separate. 

5    tablespoonfuls  sugar. 

Flavoring. 

Put  the  gelatine  and  the  milk  together  in  a  double 
boiler.  When  the  milk  is  scalded,  stir  the  gelatine  to  dis- 
solve it.  Remove  from  the  fire,  and  pour  the  mixture 


Desserts.  263 


upon  the  yolks  of  the  eggs,  previously  beaten  with  the 
sugar.  Stir  fast  to  avoid  curdling.  Put  back  on  the 
stove  and  boil  a  minute  as  you  would  custard.  Do  not 
leave  it  too  long  or  it  will  curdle. 

Take  it  off,  and  when  a  little  cool,  add  the  flavoring,  and 
slowly  and  gradually  stir  in  the  whites  beaten  stiff.  Beat 
all  five  minutes,  then  pour  into  wet  moulds,  and  set  away 
to  harden. 

This  makes  a  rich  and  beautiful  looking  dish,  clear  on 
top,  yellow  in  the  middle  and  like  Charlotte  Russe  below. 

Ribbon  Blanc  Mange. 


1    box  Cox's  gelatine. 
1    pint  cold  water. 
3    cupfuls  milk. 
2|  cupfuls  sugar. 


2  eggs,  yolks  only. 

2  tablespoonfuls    chocolate 

grated. 
A  little  red  syrup. 


Soak  the  gelatine  in  the  cold  water  for  two  hours. 
Put  the  sugar  and  milk  in  a  double  boiler ;  when  it  begins 
to  boil,  add  the  gelatine  and  stir  it  till  dissolved.  Remove 
and  strain  it ;  and  divide  it  into  four  parts.  Have  ready 
a  scalloped  tin  cake-mould,  with  a  tube  in  the  centre. 
Wet  it,  pour  in  one  part  of  the  blanc  mange,  and  set  it  in 
a  cold  place. 

Into  the  second  part  stir  the  beaten  yolks.  Into  the 
third,  mix  any  kind  of  bright-colored  pivserve-syrup,  jelly, 
or  prepared  cochineal.  Into  the  fourth,  stir  the  chocolate, 
previously  dissolved  in  a  little  of  the  hot  milk.  Set  the 
vessels  containing  the  different  portions  into  one  of  hot 
water.  When  the  white  mixture  begins  to  stiffen,  pour  in 
the  yellow,  which  should  be  boiled  a  minute  to  cook  the 
eggs.  When  that  is  a  little  stiff,  add  the  pink;  and  when 
that  is  ready,  the  chocolate. 

When  firm,  turn  out,  and  put  a  large,  bright-colored 
flower  in  the  centre,  if  you  want  the  dish  very  pretty. 
This  or  a  plain  conical  mould  shows  the  colors  to  better 
advantage  than  a  fancy  shape. 


264  How  to  Cook  Well 


Chocolate  Gelatine  Blanc  Mange. 


1  quart  milk. 
1  oz.  Cooper's  gelatine. 
3  eggs  (yolks  and  whites  sepa- 
rate). 


5  tablespooufuls  grated  choco- 
late. 

1  teaspoonful  vanilla,  if  you 
like. 


|  cupful  sugar. 

Soak  the  gelatine  in  one  cupful  of  the  milk  for  fifteen 
minutes.  Put  the  rest  in  a  double-boiler,  and  heat  to  the 
boiling-point  Dissolve  the  chocolate  in  a  few  spoonfuls 
of  the  hot  milk.  Have  ready  the  yolks  of  the  eggs  beaten 
with  the  sugar.  Mix  these  with  the  chocolate  thoroughly. 
Pour  the  hot  milk  over  the  mixture,  stirring  fast,  to  pre- 
vent curdling.  Return  to  the  fire  and  boil  a  minute,  stir- 
ring all  the  time.  Remove,  and  when  partly  cool  stir  in 
lightly  the  beaten  whites  of  the  eggs  and  the  vanilla. 
Pour  into  wet  moulds,  and  set  in  a  cold  place.  It  will 
take  twelve  hours  to  harden. 

Makes  two  large  moulds. 

A  pretty  way  to  serve  this  is  to  put  it  in  a  tin  cake- 
mould  with  a  tube  in  the  middle.  When  stiff,  turn  it  out, 
and  heap  u  Whipped  Cream "  in  the  hole  in  the  middle 
and  around  the  base. 

Imitation  Hen's  Nest. 

For  several  days  before  you  make  this,  save  the  shells 
of  the  eggs  used  for  cooking  ;  pour  the  contents  through 
a  small  hole  at  one  end,  thus  keeping  the  shells  as  whole 
as  possible.  Rinse  them  out  with  cold  water. 

Make  Blanc  Mange  by  the  receipt  for  Mont  Blanc. 
While  liquid,  fill  the  egg-shells  (wet),  and  set  them  in  a  pan 
of  flour  till  the  next  day. 

Then  cut  into  narrow  strips  the  fresh  rinds  of  four  or- 
anges. Stew  them  till  tender  in  enough  water  to  cover 
them.  Add  one  cupful  sugar,  and  cook  fifteen  minutes 
longer  in  the  syrup.  Spread  them,  then,  on  a  platter  to 
cool,  taking  care  not  to  break  them. 


Desserts.  265 


When  cool,  arrange  them  in  the  shape  of  a  nest  (hollow 
in  the  middle)  in  a  low,  round  glass  dish.  Carefully  break 
the  shells  from  the  Blanc  Mange,  and  lay  the  artificial 
eggs  prettily  in  the  middle,  with  a  few  pieces  of  the  imi- 
tation straw  scattered  about.  Serve  with  cream. 

This  is  a  very  ornamental  and  inexpensive  dessert,  and 
is  much  more  easily  prepared  than  many  which  are  not  so 
pretty.  I  have  had  it  for  dessert  on  Easter,  before  I 
heard  of  Marion  Ilarland's  still  prettier  dish  of  "  Easter 
Eggs,"  which  are  made  like  these,  but  of  different  colors. 

If  you  choose,  put  a  layer  of  "Lemon"  or  "Cider 
Jelly  "  under  the  "  nest,"  not  allowing  it  to  show.  The 
flavor  is  pleasant. 

Junket. 

1  quart  new  milk. 

2  tablespoonfuls  sugar. 

1  teaspoonf ul  vanilla  or  a  few  drops  rose  extract. 
1  tablespoonf  ul  prepared  rennet. 

Mix  all  together  about  one  and  one  half  hours  before  it  is 
to  be  eaten,  in  the  dish  in  which  it  is  to  be  served.  Set 
in  a  warm  place,  till  just  firm.  Then  keep  on  ice  till 
wanted,  and  serve  with  sugar  and  cream. 

In  cool  weather,  it  will  be  necessary  to  prepare  it  fully 
two  hours  before  serving.  It  should  not  be  allowed  to 
stand  long  after  it  becomes  firm,  or  the  whey  will  separate. 

A  good  Sunday  dessert  in  hot  weather,  because  it  re- 
quires no  cooking. 

Serve  with  cream  and  sugar,  or  fruit  syrup. 

Almond  Blanc  Mange. 

1 1  oz.  isinglass. 
\  1  quart  new  milk  (warm). 
j  2  oz.  "blanched  almonds." 
\  A  little  rose-water. 
I  cupful  sugar. 

Soak  and  dissolve  the  isinglass  in  the  milk.  Pound  the 
almonds  in  a  marble  mortar,  working  them  to  a  smooth 


266  How  to  Cook  Well 

paste  with  the  rose-water.     Add  them  to  the  milk  while 
warm,  sweeten,  and  pour  the  whole  into  wet  moulds. 
When  stiff,  turn  out,  and  serve  with  cream  and  sugar. 

Rice  Blanc  Mange. 
f  1  cupful  raw  rice  (washed). 


3  pints  water  (cold). 

1  cupful  sugar. 

1  lemon  (grated  rind  only). 


A  little  cinnamon. 
£  cupful  cream. 

£  cupful  preserve- juice  or  jelly 
(may  be  omitted). 


A  little  salt. 

Boil  the  rice  in  the  water  till  every  grain  is  dissolved 
and  the  water  displaced  by  a  thick  paste  of  rice. 

Stir  into  it  the  sugar  and  lemon  rind,  salt  and  cinnamon. 

Beat  the  cream  to  a  stiff  froth  and  stir  into  the  rice. 
Then  mix  in  the  preserve  juice  or  jelly,  which  should  be 
of  a  bright  color. 

Pack  the  blanc  mange  in  wet  moulds.  When  stiff, 
turn  out  and  serve  with  custard  or  cream. 

Snow  Balls  (a  Simple  Dessert). 

Boil  rice  in  salted  boiling  water  till  very  tender.  Wet 
small  cups,  and  while  the  rice  is  still  hot,  pack  it  in  the 
cups  till  half  filled.  Set  in  a  cold  place  for  about  three 
hours.  Just  before  dinner,  scoop  out  the  centre  of  each 
(saving  the  rice  for  muffins)  and  fill  with  bright-colored 
jelly,  or  a  piece  of  any  kind  of  preserves.  ^ 

Turn  out  the  moulds  on  a  platter,  and  pour  soft  custard 
around  the  base,  taking  care  to  let  none  of  the  custard 
fall  on  the  tops  of  the  Snow  Balls. 

Or,  serve  simply  with  cream  and  sugar. 

An  easy  Sunday  dessert  for  hot  weather. 

Tapioca  or  Sago  Blanc  Mange. 


i  cupful  tapioca  or  sago. 
1  pint  cold  water. 


i  cupful  sugar. 

1  lemon  (juice  only). 


Soak  the  tapioca  in  the  water  for  two  hours.     Then 
put  in  a  double-boiler,  and  boil  slowly  till  soft.    Add  the 


Desserts.  267 


sugar  and  lemon-juice,  and  boil  till  transparent.  Pour 
into  wet  moulds,  and  eat  with  cream  and  sugar  when  stiff 
enough  to  turn  out. 

To  vary  this  omit  the  lemon,  and  mix  in  apple  sauce, 
preserved  or  canned  fruit  left  from  tea  (cut  fine),  using 
also  the  juice. 

Substitute  milk  for  water,  and  omit  the  lemon  if  you 

choose. 

•        Rouge  Mange. 

(A  Danish  fieceipt.) 

Boil  cranberries,  cherries  or  red  currants  in  enough 
water  to  cover  them.  Crush  them  with  a  wooden  spoon 
while  boiling.  When  soft,  squeeze  through  a  bag.  To 
two  quarts  of  juice  put  half  of  a  pound  of  sugar.  Put  this 
on  the  stove.  When  it  begins  to  boil  throw  in  a  scant 
quarter  of  a  pound  of  sago,  soaked  for  one  hour  in  just 
enough  water  to  cover  it. 

Boil  till  the  sago  is  transparent,  stirring  often.  Do  not 
let  it  scorch.  Pour  into  wet  moulds.  When  stiff,  turn 
out  and  serve  with  cream  and  sugar. 

Simple  Cornstarch  Blanc  Mange. 


1  quart  milk. 

4  tablespoonfuls  sugar. 

A  pinch  of  salt. 


5    even    tablespoonfuls    corn- 
starch. 
1  teaspoonf  ul  flavoring. 


Put"  the  milk  in  a  double-boiler  with  the  sugar  and  salt, 
and  set  it  on  the  stove,  reserving  one  cupful.  Rub  the 
cornstarch  to  a  paste  with  this,  and  add  to  the  hot  milk 
when  boiling  fast.  Stir  well,  and  let  it  boil  about  five 
minutes,  till  thick.  Take  from  the  fire.  Flavor,  and 
pour  into  wet  moulds. 

Rich  Cornstarch  Blanc  Mange. 


1  quart  milk. 

i  saltspoonful  salt. 

1  cupful  sugar. 


4  tablespoonfuls  cornstarch. 
3  eggs  (yolks  only). 
1  teaspoonf  ul  vanilla. 


Make  like  "  Simple  Cornstarch  Blanc  Mange."     Pour 


268  How  to  Cook  Well. 

a  little  over  the  beaten  yolks  of  the  eggs,  stirring  fast. 
Return  to  the  kettle,  and  boil  a  moment,  stirring  con- 
stantly. Remove,  flavor,  and  pour  into  wet  moulds. 

Chocolate  Cornstarch  Blanc  Mange. 

(No  eggs.} 
( 1"  cupful  milk. 
1 1  heaping  tablespoonful  sugar. 

1  heaping  tablespoonful  cornstarch. 

1  heaping  tablespoonful  grated  chocolate. 

Allow  this  quantity  to  every  two  persons,  and  increase 
it  according  to  the  size  of  your  family. 

Make  like  "  Simple  Cornstarch  Blanc  Mange,"  but 
mix  the  chocolate  (wet  to  a  paste  with  a  few  spoonfuls  of 
hot  milk)  with  the  cornstarch  before  adding  it. 

German  Blanc  Mange. 


1  quart  milk. 

4  table  spoonfuls  sugar. 

i  saltspoonf  ul  salt. 


5  tablespoonfuls  cornstarch. 

3  eggs  (whites  only). 

A  few  drops  rose-extract. 


Make  like  "  Simple  Cornstarch  Blanc  Mange."  When 
you  take  it  from  the  fire,  stir  in  lightly  with  a  fork  the 
whites  of  the  eggs  (beaten  stiff},  and  flavor.  Pour  into 
wet  moulds.  When  firm,  turn  out  on  a  platter,  and  pour 
around  it  the  following 

Soft  Custard. 

1    pint  milk.  I  3  eggs  (yolks  only). 

2^  tablespoonfuls  sugar. 

To  make  it,  see  Boiled  Custard. 

A  very  delicate  and  simple  dessert. 

Arrowroot  Blanc  Mange. 


1    pint  milk. 

1J  tablespoonfuls      Bermuda 
arrowroot. 


2  tablespoonfuls  sugar. 

A  pinch  of  salt. 

A  few  drops  rose-extract. 


cupful  cold  water. 
Scald  the  milk.     Rub  the  arrowroot  to  a  paste  with  the 
water.     Stir  this  into  the  milk  while  boiling.     Add  the 


Desserts.  269 


sugar  and  salt,  and  boil  till  it  thickens,  stirring  constantly. 
Remove  from  the  fire,  flavor  and  pour  into  wet  moulds 
to  stiffen.     (Water  may  be  used  instead  of  milk.) 
Excellent  for  invalids. 

Sea  Moss  Blanc  Mange. 

4  cupful  sea  moss.  I  i  cupful  sugar. 

1  quart  milk. 

Wash  the  moss  and  soak  half  an  hour  in  enough  cold 
water  to  cover  it.  Then  put  it  and  the  water  in  which  it 
was  soaked  in  a  double-boiler  with  the  milk.  Set  on  the 
stove.  Notice  when  it  begins  to  boil ;  and  boil  gently  for 
twenty  minutes.  Then  strain  through  a  cloth,  sweeten, 
and  pour  it  into  wet  moulds.  It  will  not  have  percepti- 
bly thickened  at  all,  but  do  not  boil  it  any  longer.  It 
will  stiffen  as  soon  as  cold.  On  no  account  spoil  the 
natural  flavor  of  the  moss  by  adding  any  kind  of  essence. 

If  the  moss  is  old  it  will  be  necessary  to  use  more  than 
if  fresh. 

Whipped  Cream  or  Syllabub. 

Sweeten  and  flavor  the  cream.  Then  beat  in  a  deep 
bowl  with  a  Dover  egg-beater.  As  the  froth  rises  take  it 
off,  and  put  it  on  a  sieve.  What  drains  off  can  be  col- 
lected and  beaten  or  whipped  again.  Heap  it  in  glasses 
and  serve  soon.  Serve  fancy  crackers  with  it,  or  "  Sponge 
Cake." 

A  tiny  bit  of  soda  stirred  into  the  cream  before  whip- 
ping it,  will  prevent  its  turning  to  butter  in  hot  weather. 

Charlotte  Russe. 


4  oz.  Cox's  gelatine. 
4  cupful  hot  milk. 
1  pint  cream. 


2  eggs  (whites  only). 

4   tablespoonfuls   wine    (or    a 

little  vanilla), 
cupful  sugar  (pulverized). 

Soak  and  dissolve  the  gelatine  in  the  milk.     Sweeten 
the  cream.     Beat  it  a  little.     Then  add  to  it  the  whites 


270  How  to  Cootc  Well 

of  the  eggs  (previously  beaten  stiff)  and  the  wine.  Beat 
all  together  with  a  Dover  egg-beater.  Add  the  gelatine 
and  beat  all  till  it  thickens  well. 

Have  ready  a  square  mould,  lined  with  thin  slices  of 
sponge  cake,  with  the  crust  cut  off,  or  with  lady-fingers. 
Fill  at  once  with  the  mixture.  Lay  a  few  slices  of  the 
cake  over  the  top,  and  set  it  away  to  stiffen.  When  firm, 
turn  it  out  on  a  pretty  dish. 

Fills  a  large  mould. 

Simple  Charlotte  Busse. 

( 1  pint  rich  cream. 

J  1  wineglassful  wine  (or  half  a  teaspoonful  vanilla). 
[  i  pound  pulverized  sugar. 
2  eggs  (whites  only). 

Flavor  and  sweeten  the  cream.  Then  whip  it.  Beat 
the  eggs  light,  add  the  cream  and  beat  all  together  thor- 
oughly. Proceed  as  with  the  last  receipt  for  "  Charlotte 
Russe."  It  is  best  made  the  day  before  it  is  to  be  eaten. 

Christmas  Charlotte  Russe. 


1  tablespoonf ul    Cox's    gela- 
tine. 

1  tablespoonf  ul  cold  water. 
1  cupful  milk. 
3  eggs  (yolks  and  whites  sepa- 


k  cupful  sugar. 

|  teaspoonful  vanilla   (or  a  lit- 
tle wine). 
1  pint  rich  cream. 
Sponge  cake. 


rate). 

Soak  the  gelatine  in  the  water  fifteen  minutes.  Heat 
the  rnilk  in  a  double-boiler.  When  it  begins  to  boil,  add 
the  gelatine,  and  stir  till  dissolved.  Beat  the  yolks  of  the 
eggs  with  the  sugar.  Pour  the  boiling  milk  on  them,  and 
return  to  the  fire.  Boil  a  minute  (stirring  all  the  time), 
till  it  thickens  well.  Take  it  off.  When  partly  cool  add 
the  vanilla. 

Beat  the  whites  of  the  eggs  to  a  stiff  froth.  Pour  the 
cream  on  them,  and  whip  them  together  as  light  as  possi- 
ble. As  soon  as  the  custard  is  perfectly  cold  add  it  to  the 


Desserts.  271 


whipped  cream.     Mix  well.     Proceed  to  fill  moulds  as  in 
the  two  previous  receipts. 

Charlotte  Russe  Pudding. 


pints  milk. 

teaspoon  ful  cornstarch. 

cupful  white  sugar. 


4    eggs  (beaten  separately). 
3  teaspoonful  flavoring. 
Sponge  cake. 


Make  like  "  Cornstarch  Custard,"  reserving  the  whites 
of  the  eggs.  Have  ready  in  a  deep  dish  some  slices  of 
sponge  cake.  Pour  the  hot  custard  on  them.  When 
cool,  cover  with  a  "  Meringue  "  and  brown  delicately. 

Serve  cold. 

Boiled  Custard. 

1  quart  milk, 
f  5  eggs  (yolks  only). 
1 5  tahlespoonf  uls  sugar. 

Flavoring  ("Zest"  is  best). 

Put  the  milk  into  a  double-boiler  on  the  stove.  Beat 
the  eggs  and  sugar  together,  and  when  the  milk  boils  pour 
it  over  them  (if  you  add  the  eggs  to  the  milk  there  is 
danger  of  curdling),  stirring  briskly  as  you  do  so.  Re- 
turn to  the  fire  for  a  moment,  to  cook  the  eggs.  Stir  att 
the  time.  Remove,  and  when  cool,  mix  in  the  flavoring. 
Pour  into  a  custard-dish  and  grate  a  little  nutmeg  over 
the  top,  if  you  like. 

If  you  make  half  the  quantity,  use  three  eggs  (yolks 
only). 

Maple  sugar  gives  a  delicate  and  agreeable  flavor  to 
custards.  It  is  much  used  in  the  White  Mountains. 

Cornstarch  Custard  (boiled). 


1  quart  milk. 


f  i  quart  miiK.  r  4  tal 

\  A  pinch  of  salt.  j  3  eg 


4  table  spoonfuls  sugar. 


;gs  (yolks  only). 


Flavoring. 


2  tablespoonfuls  cornstarch. 

Put  the  salt  with  the  milk  in  a  double-boiler  on  the 
stove,  reserving  a  little  of  the  milk  in  which  to  rub  the 


272  How  to  Cook  Well. 

cornstarch.  When  the  milk  boils,  add  the  latter,  and  let 
it  boil  a  few  minutes.  Then  pour  it  over  the  sugar  and 
eggs  (beaten  together),  stir  fast  and  return  to  the  fire. 
Boil  a  moment,  stirring  all  the  time.  Take  it  off,  and 
when  cool  mix  in  the  flavoring  or  a  little  wine. 

If  you  wish,  use  one  egg  less,  and  one  spoonful  more 
of  cornstarch.  Or  use  less  cornstarch  if  you  like  it  thin. 

Floating  Island. 

Make  either  of  the  two  custards  given  above.  Substi- 
tute flour  for  the  cornstarch  if  you  prefer,  using  a  little 
less.  When  cool,  and  shortly  before  serving,  beat  the 
whites  of  the  eggs,  add  pulverized  sugar,  and  drop  it  in 
large  spoonfuls  on  top  of  the  custard.  Then  dot  each 
"Island  "  with  bright-colored  tart  jelly. 

Raspberry  Floating  Island  is  made  as  above,  but 
to  make  the  islands,  see  "  Raspberry  Trifle." 

Apple  Floating  Island.  Make  the  islands  like  "  Ap- 
ple Snow." 

Jelly  Floating  Island.  Beat  a  little  red  jelly  with 
the  whites  of  the  eggs. 

Chocolate  Floating  Island.  To  the  beaten  whites 
of  the  eggs  add  two  tablespoonfuls  of  grated  chocolate. 

Floating  Island,  without  Cooking. 

Put  a  pint  of  cream  into  a  glass  dish ;  beat  the  whites 
of  the  eggs  stiff;  add  a  little  pulverized  sugar  and  currant 
jelly ;  beat  all  to  a  stiff  froth,  and  pile  in  spoonfuls  on 
the  surface  of  the  cream. 

Serve  soon  with  fancy  crackers. 

Or  arrange  it  in  cups,  and  put  a  macaroon  in  each. 

Apple  Custard. 

If  you  have  custard  left  from  dinner,  it  will  serve  a 
second  time  by  filling  the  bottom  of  the  dish  with  apple- 


Desserts.  273 


sauce  and  pouring  the  custard  over.     A  very  nice  des- 
sert.    Serve  nice  crackers  with  it. 

Berries,  sliced  peaches,  or  pears  are  nice  served  thus. 

Orange  Custard. 

2  oranges. 
(  5  eggs. 
1 2  cupf  uls  sugar. 

2  cupfuls  milk. 

To  the  rind  of  one  orange,  grated,  add  the  juice  of  both. 
Beat  the  eggs  and  sugar  together,  and  add  them.  Mix 
all  with  the  milk.  Pour  into  custard-cups,  set  in  a  pan  of 
hot  water,  and  bake  half  an  hour,  till  firm. 


Lemon  Custard. 


2  lemons. 


1  large  cupf  ul  sugar. 


5  eggs. 

Put  into  a  porcelain  sauce-pan,  or  pitcher,  the  juice  of 
the  lemons  and  the  rind  of  one  grated.  Add  the  yolks 
of  the  eggs,  beaten  with  the  sugar.  Set  the  sauce-pan 
into  a  pan  of  boiling  water,  on  the  stove ;  stir  constantly 
until  it  bubbles,  to  prevent  curdling.  Have  ready  the 
whites  of  the  eggs,  beaten  stiff.  Take  the  custard  off  the 
stove,  and  lightly  beat  them  in.  Pour  into  a  glass  dish 
or  custard-cups.  Serve  cold. 

Tipsy  Parson. 

Moisten  slices  of  stale  cake  with  wine,  and  lay  them  in 
the  bottom  of  a  custard-dish.  Have  ready  a  "Boiled  Cus- 
tard " ;  pour  it  while  hot  on  the  cake.  Do  not  serve  it  for 
two  hours. 

This  is  a  good  way  to  use  up  stale  cake  or  gingerbread, 
though  the  latter  is  not  so  nice. 

A  richer  dish  may  be  made  by  spreading  the  cake  with 
jelly,  after  moistening  it,  and  by  beating  the  whites  of  the 
eggs,  afterwards  sweetened,  with  which  to  cover  the  top. 


274  How  to  CooJc  Well. 

Cup  Custard. 

1  quart  milk.  I  4  tablespoonf  uls  sugar. 

3  eggs.  I  1  teaspoonf  ul  flavoring. 

Scald  the  milk  and  pour  it  upon  the  eggs  and  sugar, 
previously  beaten  together,  stirring  to  avoid  curdling. 
Flavor,  and  pour  while  hot,  into  small  cups.  Set  them  in 
a  dripping-pan,  and  fill  that  with  hot  water  deep  enough 
to  reach  two  thirds  up  the  cups.  Set  them  in  a  moderate 
oven  for  about  ten  minutes ;  until  firm.  Take  them  out 
as  soon  as  done,  or  they  will  curdle,  and  serve  when  cold. 

Richer  custards  may  be  made  by  using  six  eggs,  yolks 
only. 

Grated  nutmeg,  lemon  peel,  chocolate  or  cocoanut, 
may  be  scattered  over  the  top. 


Baked  Custard. 


/  4  eggs. 


cupful  of  sugar. 


1  teaspoonful  flavoring. 
1  quart  of  milk. 


A  pinch  of  salt. 

Beat  the  eggs  and  sugar  together ;  add  salt,  flavoring 
and  milk  (cold).  Pour  into  a  buttered  pudding-dish;  set 
this  into  a  pan  of  hot  water,  and  put  it  in  a  very  hot 
oven.  It  should  not  cook  more  than  half  an  hour. 

It  is  a  good  plan  to  keep  it  covered  the  first  ten  min- 
utes ;  as  soon  as  firm,  take  it  out  before  it  curdles. 

This  may  be  baked  in  cups  if  preferred. 

Delmonico   Pudding. 


1  quart  milk. 

A  pinch  of  salt. 

3  tablespoonfuls  cornstarch. 


4  eggs,  beaten  separately. 
A  little  flavoring. 
|  cupful  jelly. 


£  cupful  sugar. 

Mix  like  "  Cornstarch  Custard."  After  adding  the  fla- 
voring, pour  it  into  a  pudding-dish,  and  spread  jelly  over 
the  top.  Cover  this  with  a  "  Meringue,"  and  brown  deli- 
cately in  a  very  hot  oven.  Serve  very  cold. 


Desserts.  275 


Another  way  is,  to  add  more  sugar  than  usual  to  the 
"Meringue,"  and  stir  in  grated  cocoanut.  Instead  of 
browning  it,  scatter  cocoanut  over  the  top,  to  give  the 
appearance  of  snow-flakes. 

Caramel  Custard. 

Make  "  Boiled  Custard,"  and  use  both  yolks  and  whites 
of  the  five  eggs.  Do  not  flavor  it.  Put  five  tablespoon- 
f  uls  of  light  brown  sugar  into  a  pan,  and  set  it  on  the  stove 
to  burn,  stirring  till  it  becomes  a  dark  brown.  While  the 
custard  is  boiling  hot,  pour  it  on  the  burnt  sugar  and  stir 
it  until  it  is  dissolved.  Have  ready  a  pudding-dish,  but- 
tered and  hot ;  pour  in  the  custard ;  set  it  in  a  pan  of  hot 
water,  and  proceed  as  for  "  Baked  Custard." 

Cocoanut  Pudding. 

Make  "  Cornstarch  Blanc  Mange  "  by  either  of  the  re- 
ceipts given.  On  removing  from  the  fire  stir  in  one  cup 
of  grated  cocoanut.  Pour  into  a  buttered  pudding-dish, 
and  when  cold  spread  with  a  "Meringue."  When  baked 
sprinkle  cocoanut  on  top. 

Serve  cold  with  cream  or  "  Boiled  Custard." 

Cocoanut  Custard  Pudding. 


1  quart  milk. 

1  pint  grated  cocoanut. 


i  cupful  sugar. 

1  soda  cracker,  rolled  fine. 


4  eggs,  beaten  light. 

Scald  the  milk,  remove  and  add  the  cocoanut.     When 
cold,  add  the  eggs  and  sugar ;  stir  in  the  cracker,  and 
pour  into  a  buttered  pudding-dish.     Bake  in  a  rather  hot 
oven,  nearly  half  an  hour ;  until  firm.     Serve  cold. 
Chocolate  Custard  Pudding. 


1  quart  milk. 

3  ounces  grated  chocolate. 


i  cupful  sugar. 

1  teaspoonful  vanilla. 


6  eggs,  reserving  whites  of  3. 

Boil  the  milk,  first  dipping  out  a  little  with  which  to 
stir  the  chocolate  to  a  paste ;  add  it  to  the  boiling  milk. 


276  How  to  Cook  Well 

When  it  has  boiled  a  few  minutes  remove,  and  let  it  cool 
fifteen  minutes ;  then  stir  in  the  eggs,  beaten  light.  Add 
the  sugar  and  vanilla.  Bake  in  a  buttered  pudding-dish 
in  a  very  hot  oven,  having  the  dish  set  in  a  pan  of  boiling 
water.  When  firm,  which  should  be  in  half  an  hour,  re- 
move and  cover  with  a  "  Meringue,"  using  the  reserved 
whites  of  eggs. 
Serve  cold. 


Orange  Pudding. 


4  oranges. 


to  sweeten. 


Cornstarch  Custard.' 


3  or  2  eggs  (whites  only). 
3  tablespoonf uls  pulverized 
sugar. 


Peel,  slice  and  sugar  the  oranges.  Pour  the  custard 
(while  hot)  over  them,  and  mix  well.  When  cool  cover 
with  a  "  Meringue."  Brown  delicately  in  a  very  hot  oven, 
the  dish  being  set  in  a  pan  of  hot  water.  Serve  cold. 

Berries  or  preserves    may   be    substituted    for    the 


Orange  Fool. 


2  large  oranges,  juice  only. 
Sugar  to  sweeten. 


2  or  3  eggs,  well  beaten. 
|  pint  cream. 


Mix  all  together,  in  a  pitcher;  set  this  into  a  pan  of 
hot  water,  and  stir  it  over  a  slow  fire  until  it  becomes  as 
thick  as  melted  butter,  but  do  not  let  it  boil. 

Pour  into  a  glass  dish  and  serve  cold  with  nice  crackers. 

Gooseberry  Fool. 

1  quart  ripe  gooseberries.  I   f  1  cupful  sugar. 

1  tablespoonf  ul  butter.  I   1 3  or  4  eggs,  yolks  only. 

Put  the  gooseberries  into  cold  water  on  the  fire,  and 
when  they  come  to  a  boil,  throw  it  off,  and  pour  in  just 
enough  hot  water  to  cover  them,  and  stew  till  tender. 
Then  put  through  a  sieve  to  remove  the  skins. 


Desserts.  277 


While  hot,  stir  in  the  butter,  sugar  and  eggs,  beaten. 
Serve  cold  in  a  glass  dish,  with  nice  crackers. 

This  can  be  improved  by  making  a  "  Meringue "  for 
the  top. 

Nonsense. 

1  egg,  white  only. 

3  table  spoonfuls  strawberry  or  raspberry  jam. 

2  tablespooufuls  currant  jelly. 

Beat  the  white  stiff  and  add  it  by  degrees  to  the  jam 
and  jelly.  Beat  till  stiff  enough  for  the  spoon  to  stand 
upright.  Serve  in  glasses  with  nice  crackers. 

A  good  way  to  use  preserves  left  from  tea. 

Raspberry  Trifle. 

1  pint  fresh  raspberries.  I  4  eggs,  whites  only. 

1  cupful  sugar.  |  h  cupful  pulverized  sugar. 

Crush  the  raspberries,  and  pass  them  through  a  sieve  to 
avoid  seeds;  stir  in  the  sugar;  beat  the  eggs  stiff,  and 
add  to  them  the  pulverized  sugar.  By  degrees,  beat  in 
the  sweetened  raspberries,  until  stiff  enough  to  stand  in 
peaks. 

Apple  Snow. 

2  cupfuls    stewed  apples,  or   8  I  2  eggs,  whites  only. 

baked  apples  (pulped).        1 1  cupful  white  sugar. 

Strain  the  apple.  Beat  the  eggs  light ;  then  add  the 
sugar  gradually.  Mix  the  egg  and  sugar  with  the  apple 
while  hot,  in  a  deep  dish,  and  beat  with  the  egg-beater 
three  quarters  of  an  hour,  or  until  it  will  stand  alone. 

Serve  before  it  falls. 

This  makes  a  very  large  dish  full. 

Imperial  Cream. 

1  pint  cream.  |  Sugar  to  sweeten. 

1  large  lemon. 

Boil  the  cream  in  a  pitcher  set  within  hot  water.  Dis- 
solve in  it  a  few  lumps  of  sugar  rubbed  on  the  lemon  skin 


278  How  to  Cook  Well. 

till  yellow.  Remove  from  the  fire  and  stir  till  nearly 
cold.  Have  ready  in  a  custard-dish,  the  juice  of  the 
lemon  (strained),  with  as  much  sugar  as  will  sweeten  the 
cream.  Pour  the  cream  into  the  dish  from  a  pitcher 
holding  it  high  and  moving  it  about,  so  as  to  mix  thor- 
oughly with  the  juice. 

Make  it  at  least  six  hours  before  serving ;  better  if  the 
day  before. 


ICE  CREAM,  ETC. 
Frozen  Custard. 

Make  "  Boiled  or  Cornstarch  Custard,"  but  use  as  much 
as  one  half  pound  of  sugar.  Freeze  it  as  directed,  on 
freezer. 

A  Rich  Ice  Cream. 

5    cupfuls  cream.  [  14  teaspoonfuls  vanilla, 

li  cupfuls  sugar. 

Mix  all  together  and  freeze. 

Good  Ice  Cream  may  be  made  by  substituting  milk 
for  half  the  cream.  Boil.  "Thicken"  with  one  table- 
spoonful  of  arrowroot,  and  add  one  or  two  eggs. 

For  six  persons. 

Banana  Ice  Cream. 

Make  like  the  above,  and  mix  in,  when  half  frozen, 
one  large  banana,  mashed  with  a  fork. 

Or,  stir  the  banana  into  the  following  mixture : 

r  1  quart  hot  milk.  I  h  pound  sugar. 

\  2  tablespoonf  uls  gelatine.         |  2  eggs,  beaten  light. 

Mix  well  together  and  freeze. 

Peach  Ice  Cream. 

Make  like  "Banana  Ice  Cream,"  using  one  quart  peaches, 
pared,  stoned  and  mashed. 

Canned  peaches,  or  apricots  may  be  used  for  this. 


Desserts.  279 


Pine-Apple  Ice  Cream. 

1  quart  cream.  I  2  pounds  sugar. 

1  quart  milk.  |  2  pine-apples,  chopped. 

Sweeten  the  cream  and  milk ;  freeze,  and  when  nearly 
frozen  add  the  pine-apples  with  the  juice.  (If  this  is  put 
in  before  freezing  it  will  curdle  the  milk.)  Beat  all  to- 
gether, and  finish  freezing. 

Two  cans  of  pine-apple  may  be  substituted  for  the  fresh. 

Berry  Ice  Cream. 

Mash  strawberries  or  raspberries,  sweeten  and  make 
like  "  Banana  Ice  Cream." 

One  quart  of  berries  to  one  quart  of  cream  is  a  good 
proportion. 

Chocolate  Ice  Cream. 


1    quart  milk. 

4    tablespoonf  uls  Baker's  choc- 
olate grated. 
A    little  boiling  water. 


4    tablespoonf ul  cornstarch. 
1    egg,  beaten  light, 
li  tcaspoonfuls  vanilla. 
1    pint  cream. 


li  cupfuls  sugar. 

Heat  the  milk  in  a  double-boiler,  reserving  a  little. 
Rub  the  chocolate  smooth  in  the  boiling  water,  and  add 
to  the  milk  with  the  sugar.  Rub  the  cornstarch  in  the 
reserved  milk  and  stir  it  with  the  egg ;  add  this  to  the 
milk  after  it  has  boiled  a  few  minutes.  Stir  it  for  a 
moment,  and  remove  before  it  thickens  much.  When 
perfectly  cold,  stir  in  the  vanilla  and  cream.  Freeze. 
Enough  for  eight  persons. 

Coffee  Ice  Cream. 


2  quarts  milk. 

1  pint  strong,  clear,  hot  coffee. 


1$  pounds  sugar. 
1    quart  rich  cream. 


Mix  all  together,  adding  the  cream  when  the  mixture 
is  cold,  and  freeze. 

Enough  for  sixteen  persons. 


280  How  to  Cook  Well. 


Caramel  Ice  Cream. 


£  pound  brown  sugar. 
A  little  hot  water. 


3  or  4  eggs,  well  beaten. 
Lemon  flavoring,  if  you  like. 


1  pint  milk. 

Burn  one  half  the  sugar  in  a  pan  on  top  of  the  stove, 
stirring  constantly  till  soft  and  dark ;  pour  in  enough  of 
the  water  to  make  it  liquid.  Add  the  rest  of  the  sugar, 
mixed  with  the  milk  and  beaten  eggs.  Flavor  and  stir 
all  together.  Then  freeze.  For  three  persons. 


Bisque  Ice  Cream. 


3  ounces  macaroons. 
1  pint  cream. 


1  glass  sherry  wine. 
Sugar  to  taste. 


1  lemon,  juice  only. 

Roll  or  crush  fine  the  macaroons,  and  beat  them  into 
the  cream.  Then  stir  in  the  other  ingredients.  Whip 
all  together  and  freeze.  To  substitute  any  kind  of  stale 
cake  for  the  macaroons  makes  a  good  ice  cream,  but  not 
Bisque !  For  three  persons. 


Orange  or  Lemon  Ice. 


1  pint  water 
1  pint  sugar. 


6  oranges  and  2  lemons,  or, 
6  lemons  and  2  oranges. 


Mix  all  together,  using  the  juice  of  all,  and  the  grated 
rind  of  three  of  the  oranges  or  lemons.  Freeze.  It  is  an 
improvement  to  add  when  partly  frozen,  the  whites  of 
three  or  four  eggs,  beaten  stiff. 

Fruit  Ices. 


2  quarts  water. 

3  pounds  sugar. 


1  quart  fruit  juice. 
Brandy,  if  you  like. 


Sweeten  the  water,  strain  any  kind  of  fruit  juice ;  add 
it  and  freeze.  This  requires  a  longer  time  to  freeze  than 
other  ices.  It  is  an  improvement  to  stir  in,  when  the 
ice  is  half  frozen,  the  whites  of  three  eggs,  beaten  stiff. 
The  juice  of  currants,  cherries  and  raspberries  is  delicious 
for  this. 


Desserts.  281 


A  Pretty  Way  to  Serve  Orange  Ice. 

Cut  a  round  top  off  the  oranges;  remove  the  inside 
without  breaking  the  skin.  Squeeze  out  the  juice. 
Sweeten  and  strain.  Add  a  little  rurn,  one  pint  of  water 
and  two  lemons  to  every  half-dozen  oranges.  Freeze.  Fill 
the  skins  just  before  serving.  Put  the  lids  on,  and  serve 
on  plates  with  napkins  under,  and  ornament  the  base  with 
geranium  leaves. 

Or  serve  in  orange  baskets.     (See  page  255.) 

Arrowroot  Ice. 


2  dessert  spoonfuls  arrow- 

root. 
|  cupful  cold  water. 


1  quart  boiling  water. 

4  lemons. 

1  pound  sugar. 


Dissolve  the  arrowroot  in  the  cold  water,  pour  on  it 
slowly  the  boiling  water;  add  the  juice  of  the  lemons, 
and  the  grated  peel  of  one.  Sweeten  and  freeze. 


Peach  Ice. 


12  peaches. 

2   cupfuls  sugar. 


1  pint  water. 

3  eggs,  whites  only. 


Break  the  peaches  with  a  fork,  and  stir  all  the  ingredi- 
ents together,  except  the  eggs,  which  should  be  beaten 
stiff  and  added  when  the  mixture  is  half  frozen. 

One  can  of  peaches  may  be  substituted  for  the  fresh 
fruit. 


CANDY. 
Cream  Chocolates. 

Grate  part  of  a  cake  of  Baker's  chocolate,  and  melt  it 
over  the  fire,  without  the  addition  of  water.  Mix  together 
confectioner's  or  pulverized  sugar  and  a  little  cream, 
till  it  is  of  a  thick  consistency.  Then  form  it  into  small 
balls,  rolling  each  ball  when  made  in  fine  sugar,  and  dip  it 
into  the  chocolate  (lukewarm),  to  form  a  neat  coating  on 


282  How  to  Cook  Well. 

the  outside.  This  can  be  done  most  easily  by  sticking 
the  cream-ball  on  the  end  of  a  new  wooden  toothpick,  or 
any  equally  tiny  stick. 

Chocolate  Caramels  (sugar). 

3  pounds  sugar. 

1  cake  Baker's  chocolate,  grated. 

%  pound  butter. 

1  cupful  cream. 

Set  on  the  stove.  Boil  from  fifteen  to  twenty  minutes 
from  the  time  it  begins  to  boil.  Stir  constantly.  Have 
ready  buttered  pans.  Fill  them  at  the  fire,  or  the  cara- 
mel will  harden  before  you  can  pour  it  out.  Cut  into 
squares. 

Another, 


i  pound  chocolate  (grated). 
1  teaspoonf  ul  vanilla. 


{1  pint  milk. 
3  pounds  sugar, 
i  pound  butter. 

Put  the  milk,  sugar  and  butter  on  to  boil.  When  it 
begins  to  boil,  pour  a  little  of  the  mixture  on  the  choco- 
late. Rub  to  a  paste,  and  then  pour  it  into  the  sauce-pan. 
Stir  it  without  stopping,  after  this,  and  do  not  let  it  stop 
boiling  once.  When  thick,  add  the  vanilla  and  proceed 
as  above. 

Chocolate  Caramels  (molasses). 

Boil  one  quart  of  good  New  Orleans  molasses  until  it 
hardens  by  dropping  a  little  of  it  in  water.  Just  before 
removing  from  the  fire,  add  four  ounces  of  chocolate, 
finely  and  uniformly  grated. 

Pour  a  thin  layer  into  shallow  pans  slightly  greased, 
and  when  the  surface  of  the  candy  has  become  hardened 
a  little,  mark  it,  with  a  knife,  into  squares.  The  caramels 
may  be  flavored  with  vanilla  if  you  like. 


Desserts.  283 


Another, 

1  cake  Baker's  chocolate, 

grated. 
£  cupful  milk. 

2  cupf  uls  bx'own  sugar. 


1  cupful  molasses. 
Butter  size  of  a  walnut, 
i  teaspoonf  ul  vanilla  (may  be 
omitted) . 


Boil  all  except  the  vanilla  over  a  slow  fire  for  about 
thirty  minutes,  till  it  hardens  when  tested  as  above.  Stir 
constantly.  Add  the  vanilla  just  before  pouring  it  into 
the  pans. 

Maple-Sugar  Caramels. 
2  pounds  maple  sugar.  |  1  quart  rich  new  milk. 

Break  the  sugar  into  small  bits,  and  put  it  into  a  large 
pan,  to  allow  for  boiling  over.  Add  the  milk,  and  set  it 
on  the  fire  ;  stir  without  ceasing  with  a  wooden  spoon,  in 
order  to  prevent  its  burning.  To  test  whether  it  is  done, 
drop  a  little  into  cold  water.  When  it  cracks  apart,  and 
seems  brittle,  it  is  done.  Pour  into  shallow  pans,  pre- 
viously buttered,  and  mark  it  in  squares  with  a  knife 
before  it  becomes  quite  cold. 

The  success  of  these  favorite  caramels  depends  upon 
their  being  boiled  to  exactly  the  right  point,  for  which 
it  is  difficult  to  give  a  rule.  The  best  I  can  give  is,  that 
when  a  spoonful  dripped  slowly  will  string  and  break 
apart  in  dropping  it  is  done. 

Jelly  Drops. 

Crab-apple  or  any  very  firm  jelly  may  be  cut  into  small 
cubes,  rolled  thickly  in  granulated  sugar,  and  laid  in  a 
cool,  dry  place  for  two  or  three  days.  The  drops  will 
then  be  ready  to  mix  with  other  candies  in  a  box ;  they 
are  delicious  and  look  pretty. 

Stiff  marmalade  of  any  kind  may  be  used  in  the  same 
way. 


284  How  to  Cook  Well 

French  Candies  (without  cooking). 

1  egg  (white  only). 

Cold  water. 

1  pound  confectioner's  sugar  (more  or  less). 

Flavoring. 

Break  the  white  of  the  egg  into  a  cup,  and  measure 
about  the  same  bulk  of  water.  Then  put  the  egg  into  a 
large  earthen  bowl,  and  beat  it  light.  Stir  in  the  water. 
Then  add  the  sugar  till  the  mixture  is  stiff  enough  to 
handle.  (If  you  get  in  too  much  sugar  you  cannot  form 
the  candy  well.)  Pour  in  a  little  vanilla  and  a  few  drops 
each  of  rose,  bitter  almond,  and  lemon  extract.  Mix  well. 

Dip  your  hands  into  pulverized  sugar,  and  form  some 
of  the  candy  into  balls  the  size  of  a  marble.  Roll  them 
in  granulated  sugar,  and  lay  on  platters  sprinkled  with 
granulated  sugar.  The  balls  may  be  varied  by  placing  an 
almond  in  the  centre  of  each,  shaping  the  ball  like  the 
almond.  Or,  flatten  the  balls,  and  place  the  half  of  an 
English  walnut  on  both  outer  sides. 

Sugared  Dates  and  Raisins  may  be  made  by  stoning 
them  (cutting  open  one  side  only),  and  filling  them  with 
the  mixture. 

Chopped  Figs,  Dates  and  Raisins  (or  any  one  alone) 
may  be  mixed  through  a  part,  and  made  into  balls ;  or 
the  mixture  may  be  spread  in  a  sugared  shallow  pan,  and 
marked  into  small  diamonds  or  squares. 

Pounded  Hickory-Nut  Meat  mixed  with  it  varies  the 
mixture  again. 

A  freshly  grated  Cocoanut  may  be  stirred  into  a  part, 
and  Chocolate  into  another.  Still  another  part  may  be 
colored  a  Pretty  Pink  by  the  addition  of  a  spoonful  of 
red  preserve  syrup,  or  a  little  cranberry  juice ;  the  cran- 
berries being  stewed,  with  very  little  water,  and  strained. 

To  color  yellow,  see  page  319. 


Desserts.  285 


Both  the  pink  and  yellow  balls  look  pretty  rolled  in 
cocoanut. 

Hodge  Podge  is  made  by  spreading  in  a  shallow, 
sugared  pan  a  layer  of  the  brown,  then  the  white,  and  the 
pink  on  top.  When  cut  in  squares  it  looks  very  pretty. 

An  almost  endless  variety  of  candies  may  be  made  from 
this  receipt.  It  should  be  eaten  fresh,  but  must  have 
time  to  harden,  so  it  is  best  to  make  it  two  days  before 
it  is  to  be  used. 

Fruit  Candy.    (No.  1.) 

/  2  pounds  sugar.  I  Raisins  and  figs  (chopped). 

1 2  lemons  (juice  only). 

Boil  the  sugar  with  the  lemon-juice  (slowly  and  with- 
out stirring)  till  it  ropes  when  poured  from  the  spoon. 
Then  stir  in  the  fruit  —  enough  to  thicken  the  syrup 
well.  Pour  into  buttered  shallow  pans,  and  when  partly 
cold,  mark  it  with  a  knife  into  pieces  one  inch  square. 

Another  way  is  to  use,  instead  of  the  raisins  and  figs, 
any  or  several  kinds  of  preserved  fruits,  chopped  coarse. 
Use  a  little  more  lemon  juice  in  this  case. 

Cream  Candy. 

1  cupful  rich  cream.  I  1  teaspoonf ul  vanilla  or  rose. 

3  pounds  sugar. 

Boil  the  cream  and  sugar  together,  slowly,  without  stir- 
ring, till  it  candies  when  dropped  into  cold  water.  Then 
stir  in  the  vanilla,  and  pour  into  buttered  pans.  As  soon 
as  it  is  cool,  pull  strips  of  it  with  your  hands  until  very 
white.  The  hands  should  be  washed  in  cold  water  often, 
and  thoroughly  dried  afterwards.  This  keeps  the  hands 
from  becoming  warm  and  moist,  and  the  candy  is  much 
nicer  for  the  extra  trouble  taken.  On  no  account  butter 
the  hands. 

N.  B.  It  is  not  necessary  to  pull  the  candy  at  all,  but 
it  is  much  better  to  do  so. 


286  How  to  Cook  Well 


Burnt  Almonds. 

1  pound  almonds. 
I  pound  sugar. 
.  1  cupful  water. 
A  few  drops  vanilla  or  rose. 


Put  the  sugar  and  water  on  to  boil.  While  they  are 
heating  shell  the  almonds,  but  do  not  pull  off  the  skins. 
Warm  them  slightly. 

When  the  surface  of  the  syrup  is  covered  with  large 
globules  stir  in  the  vanilla  and  the  almonds.  Use  a 
wooden  spoon.  Stir  gently  in  such  a  way  as  to  detach 
the  sugar  from  the  bottom  and  sides  of  the  sauce-pan,  and 
to  keep  the  almonds  from  sticking.  They  should  be 
thoroughly  turned  over  and  over,  so  that  each  one  may 
be  well  coated  with  sugar.  As  soon  as  they  give  out  a 
crackling  noise  the  sauce-pan  should  be  removed  from  the 
fire,  and  still  gently  stirred  until  the  sugar  appears  to  be 
in  grains  almost  like  sand.  Then  the  entire  contents  of 
the  sauce-pan  should  be  turned  out  on  a  wire  sieve,  and 
covered  with  paper  for  five  minutes. 

At  the  end  of  that  time  the  almonds  should  be  picked 
out,  the  grained  sugar  which  remains  being  returned  to 
the  sauce-pan  with  only  just  enough  water  to  dissolve 
it. 

Proceed  from  this  point  exactly  as  at  the  beginning, 
going  all  over  it  again,  being  careful  to  wait  till  the  sugar 
has  the  same  bubbly  appearance  as  before,  before  putting 
in  the  almonds.  Give  them  a  second  coating  of  sugar, 
being  sure  to  keep  them  separated.  If  the  operation  is 
entirely  repeated  even  three  or  four  times,  of  course  the 
almonds  will  have  a  much  thicker  coating  of  sugar.  They 
should,  when  done,  have  a  rough,  uneven  surface. 

Wrap  them  in  fancy  papers  if  you  choose. 


Desserts.  287 


Molasses  Candy. 

f  1  pint  molasses, 
j  1  cupful  brown  sugar. 
]  Butter  size  of  walnut. 
[  1  dessertspoonful  vinegar. 
|  teaspoonful  soda  (dry). 

Boil  the  first  four  ingredients,  stirring  constantly,  in  a 
large  kettle.  At  the  end  of  half  an  hour  test  it.  If  it 
hardens  when  dropped  into  cold  water,  stir  in  the  soda  and 
pour  it  into  greased  pans.  When  cool,  pull  it  without 
buttering  the  hands.  The  length  of  time  for  boiling 
depends  upon  the  kind  of  molasses.  Some  kinds  take  as 
long  as  one  and  one  half  hours.  The  common  dark-col- 
ored molasses  boils  more  quickly,  and  makes  better  candy 
than  the  nicer  kinds. 

Taffy. 

Make  as  above,  but  do  not  pull.  Mark  it  off  into 
squares  before  it  hardens. 

Peanut  Candy. 

Make  as  above.  Have  ready  the  peanuts  (two  quarts 
unshelled).  When  ready  to  take  up  the  molasses,  stir  in 
the  peanuts ;  pour  into  shallow  pans,  and  smooth  the  top 
with  a  wet  knife.  When  cool,  mark  into  strips  with  the 
knife. 

Sugar  Taffy  with  Nuts. 

1  cupful  granulated  sugar.          I  £  teaspoonful  lemon  flavoring. 
1  cupful  peanuts. 

Put  the  sugar  in  a  clean  frying-pan.  Set  it  on  the  fire 
and  stir  without  stopping  for  about  five  minutes.  As 
soon  as  melted  remove  the  sugar  from  the  fire,  and  stir  in 
the  flavoring  and  nuts.  Pour  instantly  into  a  greased 
pan.  When  cool,  mark  into  strips.  If  left  too  long  over 
the  fire  the  syrup  will  return  to  sugar.  Chop  the  nuts  if 
you  prefer.  Any  kind  of  nuts  or  flavor  will  do. 

This  is  more  quickly  made  than  any  other  candy. 


288  How  to  Cook  Well 


Sugar  Candy. 


3J  pounds  white  sugar. 
3    cupfuls  water. 


1  table  spoonful  vinegar. 
1  teaspoonf  ul  vanilla. 


Mix  all  together  except  the  vanilla.  Boil  slowly  with- 
out stirring.  When  the  bubbles  become  large,  test  it  as 
you  do  "Cream  Candy."  When  ropy  take  from  the  fire, 
add  the  vanilla,  and  proceed  as  with  "  Cream  Candy."  The 
more  it  is  pulled  the  better  it  is. 


Vinegar  Candy. 
2  cupfuls  sugar.  |  1  cupful  vinegar. 

Boil  until  it  candies,  then   proceed   as  with   "Cream 
Candy." 

Barley  Sugar. 

(An  English  Receipt.} 


r  Ik  pounds  fine  loaf  sugar. 
\  1    pint  water. 


1  lemon  (juice  only). 

6  drops  essence  of  lemon. 


Break  the  sugar  into  fine  lumps.  Put  it  in  a  sauce-pan 
with  the  water  to  boil.  Skim  it  carefully,  till  it  looks 
like  glue.  When  it  becomes  brittle  on  being  dropped 
into  cold  water,  and  will  snap,  add  the  lemon-juice  and 
essence.  Boil  up  once,  remove  from  the  fire,  and  set  the 
sauce-pan  into  a  pan  of  cold  water,  to  cool  it  quickly. 
When  the  first  heat  has  subsided,  pour  the  contents  upon 
a  platter  (previously  buttered).  Keep  it  from  spreading 
out  much  by  pushing  it  together  with  a  knife.  When 
cool  enough  to  handle,  cut  off  pieces  about  the  size  of  an 
egg.  Roll  them  out  long  with  your  hands  till  evenly 
round  like  sticks,  and  twist  them  slightly.  Lay  them  on 
buttered  platters  till  cold.  Then  sift  sugar  over  them. 


Desserts. 


289 


Desserts  Prepared  Quickly. 


Whipped  Cream  in  glasses  with 

Cake. 

Baked  Apples. 
Baked  Apples  with  "Whipped 

Cream,  or  an  uncooked  M  e- 

ringuc  poured  over  the  tops. 
Batter  Pudding. 
Vanities. 
German  Puffs. 
Rice  Puffs. 
Boiled    Rice,   with    raisins, 

served  hot  with  Sauce. 
Hidden  Apples. 
Boiled  Custard. 
Floating  Island  (all  kinds). 
Nonsense. 

Stewed  Fruit  with  Cake. 
Fruit  of  all  kinds. 
Nuts  and  Raisins. 
Dates  and  Figs  with  Crackers. 


Junket. 

Berry  or  Fruit  Charlotte. 

Snow  Balls. 

Tipsy  Parson. 

Apple  Meringue  (Simple). 

Sea  Moss  Blanc  Mange. 

Lemon  Jelly  of  Sea  Moss. 

Preserves  and  Cake  or  Crack- 
ers. 

Queen's  Toast. 

Fritters  (various  kinds). 

Mock  Doughnuts. 

Fruit  Short  Cake. 

Bread  boiled  in  Molasses. 

Cake,  cut  in  squares,  with  Ger- 
man Sauce  poured  over,  and 
Lemonade  served  with  it. 

Pancakes. 

Gingerbread  Pudding. 

Ambrosia. 


Desserts  Without  Milk. 


Brown  Betty. 

Fruit  and  Berry  Charlotte. 

Pies  (many  kinds). 

Baked  Apple  Dumplings. 

Apple  Snow. 

Tapioca,  Kice  and  Sago  Blanc 

Mange. 
Lemon  Jelly. 

Lemon  Jelly  of  Sea  Moss. 
Wine  Jelly. 
Cider  Jelly. 
Claret  Jelly. 


Gingerbread  Pudding. 
Sponge  Cake. 

Corn  Bread  with  Hot  Sauce. 
Apple  or    Berry  and   Tapioca 

Pudding. 

Marlborough  Pudding. 
Nonsense. 
Pound  Cake. 
Coffee  Cake. 
Gingerbread. 
Ginger  Snaps. 
Raspberry  Trifle. 


TEA. 


Suggestions  for  Tea. 


Toast  of  all  kinds. 
Savory  Toast. 
Anchovy  Toast. 
Kamakin  Toast. 
Cracker  and  Milk  Toast. 
Bread  and  Milk,  (boiled). 
Bread  boiled  in  Molasses. 
Tea  Cakes,  Muffins,  etc. 
Fritters  of  all  kinds. 
Waffles. 
Welsh  Rarebit. 
Cheese  Fondue. 
Cottage  Cheese. 
Cold  Meat,  sliced  thin. 
Cold  Tongue. 
Smoked  Beef  (shaved). 
Cold  Grated  Ham. 
Devilled  Ham  or  Chicken. 
Pressed  Meats  (all  kinds). 
Stewed  Kidneys. 
Poultry  Hash. 
Sweet-Breads. 
Croquettes  (all  kinds') . 
Sandwiches  and  Rolled   Sand- 
wiches. 
Fried  Chicken. 
Quail  on  Toast. 
Wild  Birds  on  Toast. 


Eggs  in  various  ways. 

Smoked  Halibut. 

Smoked  Herrings. 

Sardines. 

Canned  Salmon  (various  ways). 

Stewed  Codfish. 

Codfish  Puff. 

Fresh  Fish. 

Oysters. 

Salads  of  various  kinds. 

Corn  Pudding. 

Baked  Rice. 

Potatoes,  Baked. 

"        Stuffed. 

"        Fried. 

"        Saratoga. 

"        Mattre  d'hoteL 

"        RechauffSe. 

"        Lyonnaise. 
.    "        With  Giblets. 

"        With  Gravy. 

"        Stewed. 

"        Escaloped. 
Radishes. 
Tomatoes,  Raw. 
"         Baked. 
Stuffed. 
Spiced  Fish. 


290 


Bread.  291 


BREAD. 

BEMARKS. 

Use  none  but  good  yeast  and  flour  for  making  bread. 

The  new  brands  of  flour  vary  very  much ;  and  some, 
though  equally  good,  require  more  wetting  than  others. 
Notice  the  first  baking;  if  too  stiff,  put  in  a  little  more 
water  the  next  time,  and  remember  exactly  how  much 
you  used. 

The  flour  should  be  sifted,  and  put  in  a  warm,  dry 
place  several  hours  before  mixing.  This  is  particularly 
important  in  cold  weather,  as  the  bread  will  rise  much 
better  for  having  the  chill  taken  off  the  flour. 

To  mix  bread,  put  in  all  the  dry  things  first,  then  the 
shortening,  then  the  yeast  (which  must  be  shaken  hard 
before  it  is  taken  from  the  bottle  or  jar).  Lastly,  add  the 
water.  This  should  be  strictly  tepid;  for  if  cold,  the  bread 
will  not  rise  well,  and  if  hot,  there  will  be  danger  of  scald- 
ing the  yeast,  which  spoils  its  efficacy. 

When  intending  to  set  bread,  be  sure  that  the  kettle 
is  boiling,  so  that  you  can  have  the  water  of  any  tempera- 
ture desired.  The  best  time  to  mix  bread  is  about 
seven  o'clock  in  the  evening,  in  cold  weather ;  and  ten 
o'clock  in  hot  weather.  It  rises  faster  then  than  in  win- 
ter, and  if  left  standing  too  long,  it  will  sour.  When  the 
ingredients  are  thoroughly  mixed,  either  beat  hard  with  a 
strong,  long-handled  spoon,  or,  if  you  find  this  too  hard 
work,  knead,  in  the  pan,  with  floured  hands.  The  ob- 
jection to  the  latter  is,  that  one  is  apt  to  work  in  too 
much  flour.  The  softer  the  dough,  the  better. 

Remove  the  spoon,  and  cover  the  pan,  which  must  of 
course  be  a  large  one,  to  give  room  for  the  dough  to  rise. 
Set  it  in  a  pretty  warm  place,  and  where  no  draught  will 
strike  it;  not  on  a  chair,  as  many- do,  but  nearer  the  ceil- 
ing ;  for  instance,  on  top  of  a  closet,  or  the  heater  of  the 
range,  for  the  upper  part  of  a  room  is  less  liable  to  sudden 


292  How  to  Cook   Well 

changes   of  temperature   in   the  night.     Let   it  rise  till 
morning. 

The  first  thing  in  the  morning,  see  whether  it  is  light. 
If  it  is,  and  you  cannot  attend  to  it,  check  the  further 
rising,  by  setting  it  in  a  cool  place,  to  wait  until  you  can 
do  so.  If  not  light  enough,  set  it  in  a  warmer  place  to 
rise  more  rapidly. 

To  judge  whether  the  dough  is  light,  tip  the  pan. 
If  it  looks  bubbly  or  spongy  all  through,  it  is  light ;  and 
the  bread  should  be  made  out  into  loaves  as  soon  as  possi- 
ble. If  it  rises  too  long,  it  will  become  sour  or  tough.  If 
it  is  sour,  mix  in  half  a  teaspoonful  of  soda  (dissolved) 
before  taking  it  from  the  pan. 

When  you  are  going  to  make  out  the  bread,  have 
everything  ready  before  you  put  your  hands  in  the  dough. 
Place  the  bread-board  on  the  table,  with  a  pan  of  flour 
and  a  knife.  Grease  the  baking-pans,  which  should  be 
deep  and  square.  Scatter  flour  thickly  on  the  board,  and 
then  turn  the  dough  upon  it.  With  the  knife,  well-floured, 
chop  rapidly  the  entire  surface  of  the  dough,  having  pre- 
viously scattered  flour  thickly  over  the  top. 

With  floured  hands  turn  and  double  over  the  edges  of 
the  dough,  repeating  the  chopping.  Do  this  until  the  en- 
tire mass  has  been  thoroughly  chopped.  You  will  have 
to  put  more  flour  on  the  board  to  prevent  the  dough  from 
sticking,  but  the  less  flour  used  the  better.  Experience 
will  soon  teach  how  to  handle  the  dough  rapidly,  without 
using  much  flour. 

Then  knead  all  the  dough  a  few  times,  working  it  and 
turning  it  thoroughly.  Strength  and  dexterity  are  the 
chief  requisites  for  good  kneading.  Every  part  of  the 
dough  must  be  thoroughly  manipulated.  Thrust  your 
fists,  first  one  and  then  the  other,  quickly  and  with  force 
into  the  dough,  directing  your  strokes  towards  the  centre 
of  the  mass.  As  it  flattens  out,  fold  it  again  and  again. 


Bread.  293 


Repeat  the  striking  and  the  folding  for  twenty  min- 
utes, until  every  part  has  been  beaten  and  worked. 
Thorough  kneading  shows  itself  in  the  fineness  and  even- 
ness of  the  grain  of  the  bread.  Careless  kneading  will 
produce  boles  and  an  uneven  texture. 

A  good  rule  for  telling  when  the  dough  has  been 
kneaded  enough,  is  to  give  it  a  hard  blow  with  the 
knuckles ;  if  it  returns  to  its  place,  and  is  elastic  like  a 
hollow  rubber  ball,  it  has  been  worked  enough,  and  may 
be  cut  into  portions,  and  made  into  loaves. 

N.  B.  Many  persons  omit  the  chopping,  and  simply 
knead  longer.  But  this  is  both  fatiguing  and  tedious. 

To  make  the  loaves,  simply  shape  the  dough  as  nearly 
as  you  can  to  fit  the  pans.  Fill  them  less  than  two  thirds 
full  if  the  dough  is  soft;  half-full  if  stiff,  for  there  is 
then  more  body  to  rise.  Press  it  well  into  the  corners  of 
the  pans.  Cover  with  a  cloth,  and  set  in  a  warm  place  to 
rise.  This  may  take  an  hour. 

(N.  B.  If  the  dough  is  soft,  as  it  should  be,  it  will  rise 
more  quickly  than  if  a  great  deal  of  flour  has  been  worked 
in  in  the  kneading.  In  the  latter  case  it  may  take  more 
than  an  hour  to  rise.) 

When  light,  it  will  be  nearly  up  to  the  top  of  the  pan, 
and  will  look  spongy  at  the  sides.  It  should  then  be  put 
into  the  oven  at  once,  or  it  will  become  sour  by  rising  too 
long,  and  will  also  be  in  danger  of  running  over  the  top 
of  the  pans  when  in  the  oven.  Prick  the  top  of  each 
loaf  with  a  fork,  and  wet  the  surface  with  your  hand  dip- 
ped in  cold  water,  to  make  it  brown  well,  and  to  prevent 
the  crust  becoming  hard. 

When  baked  take  it  out  at  once ;  stand  it  up  on  end 
against  the  wall  in  such  a  way  that  the  bread  will  rest 
on  an  edge,  not  on  one  of  its  flat  surfaces,  which  would 
make  it  soggy.  Lay  a  wet  cloth  over  it,  with  a  dry  one 
outside  to  soften  the  crust. 


294  How  to  Cook  Well 

To  Bake  Bread- 
Arrange  the  oven  as  for  roasting  meat.  If  too  hot  at 
first,  the  loaves  will  burn  on  the  outside  and  be  doughy 
inside.  At  the  end  of  fifteen  minutes  the  bread  should 
have  risen  up  and  begun  to  brown.  Turn  the  pans  occa- 
sionally, so  that  it  will  bake  evenly,  and  watch  it  closely  to 
avoid  burning.  If  the  top  is  in  danger  of  burning,  lay  a 
thick  paper  over  it,  or  set  a  pan  of  cold  water  in  the  oven. 
Turn  the  pans  often.  If  the  loaves  are  small  they  will 
bake  in  one  hour.  When  done,  the  sides  of  the  loaves 
will  shrink  from  the  pans.  Take  out  of  the  pans  at  once, 
and  if  pale  on  the  bottom,  put  instantly  back  in  the  oven. 
Take  care  to  keep  the  heat  steady  while  baking.  Put 
on  plenty  of  coal  to  last  till  the  baking  is  done,  before  the 
bread  goes  into  the  oven ;  never  put  it  on  while  baking, 
as  it  will  check  the  heat,  and  make  heavy  streaks  in  the 
bread.  For  small  loaves  a  hotter  oven  is  required  than 
for  large  ones. 

Bread  made   with  a  "  Sponge." 


4  quarts  flour. 
"  Sponge." 
A  little  salt. 


|  teaspoonful  soda,  dissolved. 

£  cupful  lard. 

Warm  milk,  or  water. 


For  four  medium-sized  loaves  use  the  whole  of  the 
"  sponge "  made  according  to  directions.  At  seven 
o'clock  at  night  in  summer,  and  at  ten  in  winter,  put 
four  quarts  of  flour  in  your  bread-pan.  Make  a  hole  in 
the  middle  and  pour  in  the  sponge.  Stir  into  it  a  part  of 
the  flour  and  let  it  rise  till  morning,  when  it  should  be 
light.  Then  put  in  the  salt,  soda  and  lard,  stirring  them 
in  with  enough  warm  milk,  or  water,  to  enable  you  to 
knead  it.  Knead  thoroughly,  and  set  to  rise.  When 
light,  knead  again  for  ten  or  fifteen  minutes.  If  you  re- 
peat this,  it  improves  the  bread.  Then  put  into  pans,  set 
to  rise  again,  and  when  light,  bake  as  above. 

This  will  make  four  large  loaves. 


Bread.  295 


Bread  made  with  Potatoes, 


3  medium-sized  potatoes. 
2  teaspoonf  uls  salt. 


2£  cupfuls  flour. 

1    corn  meal  yeast-cake. 


Boil  the  potatoe^  about  one  o'clock  p.  M.,  and  mash 
while  hot,  saving  the  water  in  which  they  were  boiled. 
Add  the  salt  and  flour.  When  well  mixed,  stir  in  enough 
of  the  potato  water  to  make  a  pretty  thick  batter.  If  too 
thin  it  will  not  rise.  Let  it  cool,  and  when  it  is  lukewarm 
(not  cold)  add  the  yeast-cake,  dissolved  in  half  a  cupful  of 
lukewarm  water. 

(N.  B.  One  yeast-cake  will  be  sufficient  in  summer, 
but  in  winter  use  one  and  a  half.  If  the  yeast-cakes  are 
not  fresh  use  more  in  each  case.) 

Beat  all  together  hard,  and  set  to  rise  (covered)  for 
about  five  hours  in  a  warm  place.  By  night  it  will  be 
light  and  spongy;  then  stir  in  enough  flour  to  make  a  soft 
dough.  Beat  well  again  till  it  ceases  to  stick  to  the  spoon, 
and  leave  it  to  rise  over  night.  In  the  morning  knead  in 
the  pan.  Do  not  get  it  stiff.  Let  it  rise  again  for  four 
or  five  hours.  When  light,  mix  in  half  a  teaspoonful  of 
soda  (dissolved  in  one  tablespoon ful  hot  water).  Then 
knead  on  the  board,  and  make  into  loaves.  Let  them  rise 
about  one  hour  till  light.  Then  bake  as  above. 
Makes  five  large  loaves. 

N.  B.  In  warm  weather  do  not  set  the  first  rising  or 
"  sponge  "  till  four  o'clock  P.  M.  Then  the  second  rising 
will  not  begin  till  nine  or  ten  o'clock,  and  the  bread  will 
not  be  likely  to  sour  over  night. 

Bread  (with  Compressed  Yeast). 

3£  quarts  flour. 

li  tablespoonfuls  salt. 

1    tablespoonful  sugar. 

1    tablespoonful  lard  or  butter  (softened). 

li  quarts  warm  water. 

4    cake  compressed  yeast. 

Dissolve  the  yeast  in  half  a  cupful  of  the  water.     Stir 


296  How  to  Cook  Well. 

together  the  ingredients  in  the  order  given,  with  a  strong 
spoon,  and  a  strong  arm.  Beat  hard  and  long,  until  the 
dough  ceases  to  stick  to  the  spoon.  Cover  the  pan,  and 
set  to  rise  over  night.  Early  in  the  morning,  stir  it  down 
with  a  spoon.  Take  out  at  once,  on  the  bread-board,  and 
with  a  little  flour  make  it  into  loaves.  Let  it  stand  in  the 
pans  in  a  warm  place  until  light,  then  bake  about  one 
hour,  according  to  the  size  of  the  loaf. 

This  will  make  four  loaves,  and  is  very  light,  spongy 
bread.  It  rises  faster  than  other  kinds.  If  set  at  ten  in  the 
morning,  it  will  be  ready  to  bake  by  five  in  the  afternoon. 

Bread  with  Potato  Yeast,  or  Baker's  Yeast. 

{8  cupf  uls  flour. 
1  tablespoonf  ul  salt. 
2  tablespoonf  uls  sugar  (may  be  omitted). 
1  tablespoonful  shortening. 
3  cupfuls  tepid  water. 
1  cupful  "Kaw  Potato  Yeast"  (shaken). 

Mix,  and  make  like  the  above.    Makes  two  loaves. 

Bread  Made  Quickly. 

(Miss  Carson's  Method,  Condensed.) 


1  cake  compressed  yeast. 

2  cupfuls  water,  warm. 


4  cupfuls  flour. 
1  teaspoonf  ul  salt. 


The  yeast-cake  should  be  about  half  an  inch  thick, 
and  two  inches  long  by  one  wide.  Dissolve  it  in  one  cup- 
ful of  water  at  a  temperature  of  about  ninety-eight  degrees 
Fahrenheit.  Put  into  a  bread-pan  with  one  cupful  of  the 
flour,  or  enough  to  make  a  batter  which  will  hold  a  drop 
let  fall  from  the  spoon. 

Beat  until  quite  smooth,  then  cover,  and  place  where  a 
moderate  degree  of  heat  will  strike  it  equally.  To  effect 
this,  turn  the  pan  frequently,  and  never  allow  it  to  get  so 
hot  that  the  hand  cannot  be  borne  upon  the  outside  of 
the  bowl  with  perfect  comfort. 


Bread.  297 


Strict  attention  must  be  paid  to  this  point,  to  ensure 
success.  If  the  heat  is  too  great,  it  will  scald  the  sponge, 
and  prevent  fermentation.  In  about  half  an  hour,  it  will 
be  like  a  thick  foam,  full  of  air-bubbles. 

Then  mix  with  it  the  salt,  dissolved  in  a  second  cupful 
of  the  lukewarm  water,  and  add  about  three  cupfuls  more 
of  flour,  or  enough  to  make  a  soft  dough.  Put  it  on  a 
floured  board,  and  knead  for  about  five  minutes,  or  until 
it  no  longer  sticks  to  the  board  or  hands,  and  looks  smooth. 
Divide  the  dough  into  two  parts,  and  put  into  two  but- 
tered Russia-iron  bread-pans.  Cover  with  a  folded  towel, 
and  place  the  pans  where  the  same  gentle  heat  will  strike 
them,  turning  them  often  to  ensure  an  even  rising,  and 
taking  care  not  to  have  them  too  hot.  When  the  dough 
has  risen  to  twice  its  original  volume,  brush  over  with 
melted  butter,  and  bake  in  a  moderate  oven. 

Plain  Graham  Bread. 


2  cupfuls  "  sponge." 

2  tablespoonfuls  brown  sugar. 

1  tablespoonful  salt. 


Graham  flour  to  make  a  soft 
dough. 


Mix  together.  Beat  hard  and  set  to  rise,  proceeding  as 
with  white  bread.  Immediately  before  putting  it  in  the 
oven,  wash  over  the  top  of  each  loaf  with  water.  Bake  in 
a  moderate  oven  about  one  hour. 

Makes  three  loaves. 

Superior  Graham  Bread. 


I  quart    Graham   flour    (not 
sifted). 

1  pint  white  flour. 

3  teaspoonfuls  salt. 

2  tablespoonfuls  brown  sugar. 


1  tablespoonful  butter  or  lard 
(softened) . 

1  cupful  molasses. 

2  cupfuls  tepid  water. 

1  cupful  yeast  (shaken). 


Mix  and  make  like  other  bread.     Makes   two   small 
loaves. 


298 


How  to  Cook  Well. 


Boston  Brown  Bread. 


4  tablespoonfuls  molasses. 

1  pint  milk. 

1  teaspoonful  soda  (dissolved). 


1  cupful  corn  meal. 

2  cupfuls  rye  or  Graham  flour 

(or  better  still,  one  of  each). 
1  teaspoonful  salt.  I 

Mix  in  this  order.  With  a  spoon  beat  hard.  Butter  a 
large  tin  pail  or  pudding-boiler.  Put  in  the  mixture, 
filling  the  pail  only  half-full.  Tie  down  the  cover  and 
set  the  pail  into  a  pot  of  boiling  water.  Do  not  let  the 
water  reach  to  the  top  of  the  pail,  as  no  water  must  be 
allowed  to  get  inside.  Boil  steadily  for  three  hours.  See 
"  To  Boil  Puddings."  At  the  end  of  three  hours  uncover 
the  pail,  and  set  it  in  a  warm  oven  for  half  an  hour  to  dry. 
To  warm  over,  see  "Boiled  Puddings."  This  is  the 
boasted  brown  bread  of  Boston,  which  is  expected  on 
Sundays  with  baked  beans. 

Steamed  Brown  Bread. 


2  cupfuls  Graham  flour. 

1  cupful  corn  meal. 

i  cupful  sugar. 

i  cupful  molasses. 

i  cupful  butter  (melted) . 

Mix  and  beat  hard. 
Brown  Bread." 


2    eggs  (beaten  light). 

1    teaspoonful  salt. 

1|  cupfuls  sour  milk. 

1  teaspoonful  soda  (dissolved). 


Steam  three  hours,  as  in  "  Boston 


Stick  Bread. 
(For  Luncheon  or  Dinner.} 

|  cupful  yeast  (shaken). 


f  i  tablespoonful  butter. 
1 1  cupful  milk  (scalded). 


1    quart  flour. 

li  tablespoonfuls  sugar. 

4    tablespoonful  salt. 

Mix  together  the  flour,  sugar,  salt,  and  yeast.  Add  the 
milk  (with  the  butter  melted  in  it)  when  cooled  till  tepid. 
Knead  well  in  the  pan,  adding  no  more  flour  than  is  nec- 
essary. The  dough  will  seem  very  stiff,  but  do  not  add 
more  wetting.  Cover,  and  rise  over  night  in  a  warm 
place. 


Bread.  299 


Tn  the  morning,  when  very  light,  put  it  on  the  board. 
Cut  off  a  piece  of  dough  rather  larger  than  an  egg.  With 
the  palms  of  both  hands  roll  it  on  the  board  till  one  foot 
long  and  evenly  round,  having  the  hands  buttered  in- 
stead of  floured.  Lay  the  rolls  in  a  greased  dripping-pan 
about  one  inch  apart.  Let  them  rise  till  light.  Then 
wash  the  entire  surface  with  melted  butter,  and  bake  in  a 
hot  oven  about  fifteen  minutes. 

This  is  the  proper  size  for  Stick  Bread,  but  I  think  it 
is  easier  to  manage,  both  in  making  and  serving,  if  each 
stick  is  (before  rising)  about  as  large  around  as  your  mid- 
dle finger,  and  twice  the  length.  Then,  each  one  can  be 
rolled  in  a  plate  of  melted  butter  before  putting  it  in  the 
pan,  wrhich  makes  the  crust  very  crisp  and  delicate. 

Eat  fresh,  laying  one  at  each  person's  place  at  dinner, 
or  on  a  plate  at  luncheon. 

Braid  of  Bread. 

Make  like  Stick  Bread,  but  form  larger  and  longer 
rolls.  Lay  three  of  them  side  by  side.  Pinch  the  top  ends 
together  and  braid.  Lay  in  a  pan,  and  rise  to  twrice  its  origi- 
nal bulk.  Bake  in  a  hot  oven  about  twenty-five  minutes. 

REMARKS    ON   ROLLS,    ETC. 

If  you  use  milk  for  rolls  which  are  set  with  yeast,  it 
must  be  sweet  (new  if  possible).  As  the  long  rising  is 
liable  to  sour  the  milk,  it  is  a  good  plan  always  to  scald 
it,  allowing  it  afterwards  to  cool  down  to  the  right  tem- 
perature before  mixing  with  the  yeast. 

Rolls,  even  more  than  bread,  should  be  of  a  soft  consist- 
ency. If  you  get  in  too  much  flour,  they  will  not  be 
light.  When  they  are  light,  flour  your  hands,  and  knead 
the  dough  in  the  pan  a  little.  Then  either  flour  or  but- 
ter your  fingers  (the  latter  is  best),  and  take  out  a  piece 
of  dough  the  size  of  a  small  egg.  Work  it  a  few  times, 
doubling  the  edges  into  the  middle ;  shape  it  nicely,  and 
put  it  in  a  deep  pan,  well  greased.  Continue  in  this  way 


300  How  to  Cook  Well. 

till  the  dough  is  all  used  up.  Leave  room  in  the  pan  for 
the  rolls  to  rise  to  twice  their  original  height,  unless  set  far 
apart,  in  which  case  they  will  spread  sideways.  Set  them 
to  rise  in  a  warm  place  till  light.  If  set  close  together, 
they  will  crack  apart  when  light.  If  far  apart,  tear  a 
little  place  at  the  side ;  if  spongy  inside,  they  are  light. 

Rolls  must  be  baked  in  a  quick  oven.  The  sudden 
heat  when  first  put  in  will  cause  them  to  rise  well,  and 
they  will  be  more  tender  than  if  baked  slowly.  They 
should  be  done  in  half  an  hour,  or  less.  Take  out  in- 
stantly when  done,  so  that  the  crust  will  not  harden.  If 
there  is  danger  of  the  top  crust  becoming  hard  before  the 
bottom  is  done,  cover  with  a  thick  piece  of  paper.  If 
this  is  not  sufficient,  put  a  pan  of  cold  water  on  the  oven 
shelf  just  over  the  rolls. 

Bolls  (of  Bread-Dough). 

1  quart  light  bread-dough.  1 1  tablespoonf  ul  sugar. 

Butter  or  lard  (size  of  an  egg).  | 

When  you  are  making  the  bread  into  loaves  set  apart 
about  one  quart  of  the  dough  for  rolls  for  tea.  Knead  it 
and  work  in  the  shortening  and  sugar.  Let  it  rise  till 
light  (about  five  hours),  then  set  in  a  cold  place  till  about 
three  hours  before  tea.  Then  make  out  into  small  rolls 
(about  the  size  of  an  egg),  and  let  them  rise  in  the  pan 
till  twice  their  original  height.  It  will  probably  take  two 
hours.  (If  you  prefer,  cut  with  a  biscuit-cutter.) 

Bake  in  a  hot  oven  about  twenty  minutes.  These  are 
quickly  and  easily  made,  and  are  quite  as  good  as  more 
elaborate  rolls. 

Parker  House  Rolls. 


1  quart  flour. 

1  tablespoonful  lard  or  but- 
ter. 


\  cupful  yeast,  shaken. 

1  tablespoonful  sugar. 

2  teaspoonf  uls  salt. 


1  cupful  boiled  milk  (cooled). 

Rub  the  shortening  into  the  flour.     Make  a  hole  in  the 


Bread.  301 


middle  of  the  flour,  into  which  put  all  the  other  ingredi- 
ents, previously  mixed  together,  taking  care  to  have  the 
milk  tepid.  Do  not  stir  these  into  the  flour,  but  let  them 
stand  over  night  just  so.  In  the  morning  stir  all  the  in- 
gredients well  together,  and  knead  thoroughly  in  the  pan, 
adding  a  little  more  milk  (about  half  a  cupful),  and  work- 
ing in  only  just  enough  flour  to  keep  the  dough  from 
sticking  to  your  hands.  Let  it  rise  again  till  about  one 
o'clock,  then  knead  again  on  the  bread-board,  and  roll  it 
out  about  half  an  inch  thick.  Spread  the  surface  of  the 
whole  with  melted  butter,  then  sprinkle  with  flour.  Cut 
out  in  large  rounds  (as  large  as  a  coffee-cup)  and  fold  each 
one  over  nearly  in  half.  In  putting  them  in  the  pan  do 
not  crowd  them.  Leave  them  to  rise  about  half  an  hour. 
Bake  in  a  quick  oven  fifteen  or  twenty  minutes.  Take 
them  out  the  instant  they  are  done.  This  makes  a  drip- 
ping-pan full. 

Concord  Tea  Rolls. 


1  pint  new  milk. 

1  large  table  spoonful  butter. 

2  quarts  flour. 


2  teaspoon  fuls  salt. 
1  tablespoonful  sugar. 
1  cupful  yeast,  shaken. 


Heat  slightly  the  first  two  ingredients  in  the  bread-pan, 
add  the  other  things  in  order.  Knead  in  the  pan  after 
mixing,  taking  care  not  to  get  the  dough  too  stiff.  Cover 
the  pan,  and  leave  it  to  rise  for  about  five  hours  ;  till  very 
spongy  all  through.  Then  mould  with  buttered  hands 
into  nicely  shaped  long  rolls,  using  a  piece  of  dough  the 
size  of  a  small  egg  for  each  one.  Set  close  together  with- 
out crowding,  cover  the  pan  with  paper  and  let  them 
rise  in  a  warm  place  from  fifteen  to  thirty  minutes.  Wet 
the  tops  with  milk  and  sugar  just  before  putting  in  the 
oven.  Bake  fifteen  or  twenty  minutes  in  a  hot  oven, 
taking  care  not  to  let  them  harden  on  top.  Makes  a 
dripping-pan  full. 


302  How  to  Cook  Well. 


Potato  Biscuit. 


4  large  potatoes. 
1  quart  hot  water. 
A  little  salt. 


2  tablespoonfuls  butter. 

Flour. 

1  cupful  potato  yeast  (scant) . 


Pare  and  boil  the  potatoes  in  the  water,  and  when 
tender,  mash  them  in  it.  While  hot,  add  the  salt  and 
butter,  and  flour  enough  to  make  a  very  stiff  batter,  put- 
ting in  the  flour  gradually.  Add  the  yeast,  when 
the  batter  is  nearly  cold  (it  should  be  tepid),  and 
beat  very  hard.  Cover  and  set  to  rise.  When  light, 
add  flour  to  make  a  soft  dough ;  only  just  stiff  enough  to 
roll  out  on  the  board.  Knead  it  slightly ;  roll  out  and 
cut  into  biscuit  half  an  inch  thick.  Put  them  in  the  pan, 
without  touching  each  other,  and  set  to  rise  in  a  warm 
place.  They  will  rise  fast,  and  be  very  light. 

Bake  in  a  hot  oven  about  fifteen  minutes. 

If  you  wish  them  for  tea,  set  them  about  noon  ;  if  for 
breakfast,  the  night  before. 

N.  B.  Improved  by  the  addition  of  three  eggs,  beaten 
light,  and  stirred  in  just  after  the  yeast. 

Swedish  Rolls. 


4  cupf  uls  light  bread-dough, 
i  cupful  butter. 
i  cupful  sugar. 


2  eggs  (whites  only). 
1  teaspoonf  ul  cinnamon, 
i  cupful  sugar. 


Knead  together  the  dough,  butter  and  sugar.  Let  it 
stand  and  rise  till  very  light  (probably  five  hours).  Then 
take  out  on  the  bread-board.  Cut  off  a  bit  of  dough  as 
large  as  an  egg.  With  the  palms  of  the  hands  roll  it  out 
long  and  thin,  and  evenly  round.  It  should  be  about  as 
large  around  as  your  finger,  and  of  about  two  fingers' 
length.  Take  hold  at  both  ends,  and  twist  the  strip  a  lit- 
tle. Lay  it  out  long  on  the  board.  Lay  a  bit  of  butter 
on  the  middle  of  the  strip  or  roll.  Fold  over  one  of  the 
ends  (from  right  to  left)  on  to  it,  forming  a  circle ;  fold 
the  other  end  to  meet  that,  turning  it  from  left  to  right. 


Bread.  303 


You  will  then  have  a  figure  like  a  printed  eight.  Do  not 
make  them  too  large,  for  they  will  rise  larger  in  baking. 
Join  the  ends  neatly. 

Have  ready  the  whites  of  the  eggs  (beaten  a  little)  in 
one  plate ;  and  the  cinnamon  and  sugar  (mixed  together) 
in  another.  As  each  roll  is  formed,  dip  it  (on  the  neat 
under  side)  first  into  the  egg,  then  into  the  cinnamon  and 
sugar.  Put  at  once  into  a  greased  dripping-pan,  the 
sugared  side  up.  Do  not  lay  them  very  close  together ; 
four  to  each  row  will  be  close  enough.  Let  them  rise  in 
the  pan  till  very  light  (about  one  hour).  Bake  in  a  very 
hot  oven  about  twenty  minutes. 

This  makes  thirty-two  rolls ;  or  two  dripping-pans  full. 
These  rolls  are  as  delicious  as  they  are  dainty  and  pretty. 

Graham  Biscuit. 


1    cupful  Graham  flour. 
1    cupful  white  flour, 
li  teaspoonfuls  salt. 


table  spoonful  melted  butter, 
cupful  sweet  milk, 
cupful  yeast. 


i    cupful  brown  sugar. 

Mix  in  this  order,  warming  the  milk  and  butter 
slightly.  After  beating  hard,  set  to  rise,  over  night. 
The  next  morning  add  half  a  teaspoonful  of  soda  dissolved 
in  a  little  hot  water.  Turn  the  dough  out  on  the  bread- 
board ;  roll  it  out  (adding  more  flour  if  necessary)  one  inch 
thick,  and  cut  with  a  biscuit  cutter.  Set  them  a  little 
apart  in  the  pan,  and  put  in  a  warm  place  (covered  with 
a  paper)  to  rise  for  one  hour.  Then  bake  in  a  rather 
quick  oven  about  twenty  minutes. 

Buns, 


1  pint  milk. 

1  table  spoonful  butter. 

3  tablespoonfuls  yeast. 

1  quart  flour  (more  or  less) . 


1  teaspoonful  salt. 

2  eggs  (beaten  light). 

4  tablespoonfuls  sugar, 
i  cupful  Zante  currants. 


Mix  the  buns  in  the  evening.     Warm  the  milk  and 
butter  till  tepid.     Add  the  yeast  (well  shaken),  flour  and 


304  How  to  Cook  Well 

salt,  using  only  enough  flour  to  make  a  thick  batter. 
Beat  hard,  and  set  to  rise  (covered)  in  a  warm  place.  In 
the  morning  it  should  be  light ;  i.  e.,  bubbly  all  through. 
Add,  then,  the  eggs,  sugar,  currants  (washed,  dried,  and 
rubbed  in  flour)  and  flour  enough  to  enable  you  to  knead 
the  dough  in  the  pan,  not  on  the  board.  About  three 
cupfuls  of  flour  will  be  enough.  Let  it  stand  till  light  again 
(about  five  hours).  Then  make  into  buns  with  floured 
hands,  using  a  piece  of  dough  the  size  of  a  small  egg,  for 
each  one.  Crowd  close  together  in  a  deep  pan,  which 
will  allow  them  to  rise  three  times  their  original  height. 
They  should  rise  in  the  pan  for  about  four  hours  more, 
which  will  bring  it  nearly  to  tea-time.  When  they  begin 
to  crack  apart  from  each  other,  they  are  ready  to  bake. 
Wet  the  tops  with  molasses  and  water,  and  put  at  once 
into  a  hot  oven.  Bake  about  fifteen  minutes,  covering 
the  top  of  the  pan  with  a  thick  paper  when  half-done. 
Makes  thirty  buns.  Omit  the  currants  if  you  choose. 

Nonpareil  Rusk. 


1  cupful  flour. 

1  teaspoouful  salt. 

1  cupful  sugar. 

1  cupful  milk  (warmed). 

1  cupful  potato  yeast. 


i  cupful  butter  (warmed). 

3  eggs,  reserving  the  white  of 


one. 


cupful  sugar. 

teaspoonful  soda  (dissolved). 


Mix  the  rusk  in  the  evening.  Beat  well  together  the 
first  five  ingredients.  Set  to  rise,  covered,  in  a  warm 
place  over  night.  In  the  morning  add  the  butter,  eggs, 
(beaten  light),  the  rest  of  the  sugar,  and  lastly  the  soda. 
After  that  is  mixed  in,  notice  whether  the  dough  smells 
sour.  If  so,  add  a  little  more  soda.  Add  flour  enough  to 
make  a  decidedly  stiff  batter.  Beat  hard,  and  set  to  rise 
again  for  about  four  hours ;  till  light.  It  will  then  look 
spongy  all  through. 

Turn  out  on  to  the  bread-board,  and  roll  into  a  sheet 
about  one  inch  thick.  Add  only  just  enough  flour  to  be 


Tea.  305 

able  to  handle  the  dough.  Cut  into  small  circles.  Set 
close  together  in  a  large  deep  pan,  and  leave  to  rise  again 
with  the  pan  covered  with  paper.  It  will  probably  be  as 
long  as  two  hours  before  they  are  light.  When  they  are 
ready  to  be  baked  they  will  crack  apart  and  look  spongy 
at  the  sides.  Do  not  let  them  wait  after  this;  but  at 
once  beat  the  reserved  white  of  the  egg  slightly,  add  to  it 
one  tablespoonful  of  sugar,  and  with  this  wash  over  the  top 
of  the  rusk.  Put  into  a  hot  oven,  and  bake  a  delicate 
brown,  in  about  fifteen  minutes.  When  half-done  cover 
the  top  of  the  pan  with  paper,  so  that  the  crust  will  not 
be  hard. 

Baking-Powder  Biscuit. 

{1  quart  flour. 
1  teaspoonful  salt. 
3  teaspoonf  uls  baking  powder. 
2  tablespoonfuls  shortening. 
2  cupfuls  milk. 

Measure  very  accurately.  Have  the  mixing-bowl  and 
ingredients  as  cold  as  possible.  Sift  all  the  dry  things 
together  before  putting  in  the  shortening  (butter  and 
lard  mixed  are  best^  Take  a  knife  in  each  hand  and 
chop  till  the  shortening  has  almost  disappeared  in  the 
flour,  which  looks  like  coarse  sand.  (This  process  seems 
troublesome,  but  you  will  soon  learn  to  do  it  quickly,  and 
the  superior  lightness  and  flakiness  of  the  biscuit  will  be 
an  ample  reward.)  Lastly  stir  in  the  milk.  With  some 
brands  of  flour  more  or  less  milk  may  be  needed  than  is 
given  in  the  receipt.  You  ought  to  make  the  dough  as 
soft  as  possible  to  handle. 

Turn  out  on  a  bread-board  and  roll  out  as  quickly  and 
lightly  as  possible,  barely  touching  with  your  hands. 
Just  as  soon  as  the  dough  will  hold  together,  cut  into 
rounds  one  inch  thick ;  put  into  a  warm  buttered  pan  and 
bake  at  once  in  a  hot  oven,  not  more  than  ten  or  fifteen 


306  How  to  Cook  Well 

minutes.  Eat  while  hot;  but  they  are  also  very  good 
cold. 

N.  B.  If  you  have  pastry  flour,  use  that  in  preference 
to  any  other  for  these  biscuit.  One  teaspoonful  of  soda  and 
two  of  cream  of  tartar  may  be  substituted  for  baking-pow- 
der. 

Makes  a  dripping-pan  two  thirds  full. 

Currant  Biscuit. 

1  quart  flour. 

4  teaspoonfuls  baking-powder. 

1  teaspoonful  salt. 

2  table  spoonfuls  sugar. 
A  little  nutmeg. 

Butter  size  of  a  large  egg. 

£  cupful  Zante  currants. 

Milk  to  make  a  soft  dough  (about  one  pint.) 

Mix  like  "  Baking-Powder  Biscuit,"  reserving  a  little  of 
the  flour  in  which  to  rub  the  currants.  These  should  be 
put  in  just  before  the  milk. 

Cut  out  with  an  oval  cutter  if  you  have  one,  and  bake 
in  a  quick  oven  about  twenty  minutes. 

Maryland  Biscuit. 


2  quarts  flour. 

4  teaspoonfuls  salt. 

4  flat  tablespoonf  uls  lard. 


Water  only  just  enough  to  make 
a  very  stiff  dough. 


Chop  the  shortening  into  the  salted  flour ;  stir  in  the 
water  gradually  so  as  not  to  get  in  too  much.  Knead 
the  dough  hard  for  half  an  hour ;  until  it  is  pliable.  Then 
beat  it  with  the  rolling-pin  till  the  dough  cracks  loudly, 
when  a  piece  is  suddenly  pulled  off.  It  will  take  about 
one  hour.  Then  form  with  the  hand  into  round  balls  and 
pat  them  down  till  about  half  an  inch  thick.  Prick  the 
tops  with  a  fork,  and  bake  at  once  in  a  very  hot  oven  for 


Bread.  307 


twenty  minutes.  On  no  account  shorten  the  process  of 
kneading  and  pounding,  as  the  success  of  the  biscuit 
depends  upon  this. 

Wafers   or  Unleavened  Biscuit. 

Dry  in  a  warm  place  two  quarts  of  flour  for  one  hour 
before  you  use  it.  Add  then  about  one  and  a  half  tea- 
spoonfuls  salt,  and  water  enough  to  form  a  stiff  dough. 
Roll  it  out  very  thin,  hardly  thicker  than  letter-paper. 
Cut  into  large  rounds  with  a  saucer;  lay  them  a  little 
apart  in  a  cookey-pan,  prick  with  a  fork,  and  bake  five 
minutes  in  a  very  hot  oven. 

Much  relished  by  invalids,  and  nice  to  serve  with  oysters. 

Crackers. 

2  pounds  light  bread-dough.        I  i  pound  flour. 
6  ounces  butter  (softened).         | 

Work  the  butter  and  flour  into  the  dough  till  perfectly 
smooth.  Roll  out  on  a  bread-board ;  pound  for  a  long 
time  with  a  rolling-pin,  rolling  it  out  several  times.  Roll 
out  finally  rather  thin  (about  as  thick  as  for  cookies),  and 
cut  into  crackers  with  a  biscuit-cutter  or  something 
smaller.  Prick  the  top  of  the  crackers  and  set  them  to 
rise  in  a  shallow  baking-pan  till  light. 

Bake  in  a  very  hot  oven. 

When  done  break  them  apart,  and  put  them  in  the  top 
oven  or  heater  to  dry. 

USES  FOR  PIECES  OF  BREAD  AND   CRUMBS. 

REMARKS. 

I  will  preface  these  remarks  by  saying  that  by  a  little 
judicious  management  there  is  no  need  to  have  an  accu- 
mulation of  broken  bread.  In  the  first  place,  fresh  bread 
should  not  be  baked  till  the  old  is  very  nearly  gone. 
(Always  reserve  a  little  of  the  old  for  the  sake  of  the 


308  How  to  Cook  Well. 

children,  who  should  not  be  allowed  to  eat  that  which  is 
freshly  baked.)  Then,  in  cutting  bread  for  the  table, 
do  not  cut  more  than  will  probably  be  eaten.  A  good 
way  to  do  in  a  small  family  is  to  have  but  one  plate  of 
sliced  bread  on  the  table,  and  to  have  the  loaf  on  also, 
on  one  of  the  pretty  wooden  plates  which  come  for  the 
purpose ;  then  more  can  be  cut  as  it  is  needed. 

But  when  pieces  are  left  over,  on  no  account  allow 
them  to  be  wasted.  If  you  cannot  use  them  while  fresh, 
put  them  at  once  into  a  pail  kept  always  standing  in  the 
heater  of  your  stove  (or  some  other  dry  warm  place)  for 
this  purpose.  Throw  also  into  the  bread-crumb-pail  any 
crumbs  you  may  have,  or  clean  broken  bread  left  from 
table.  (Do  not  think  these  things  too  trifling  to  be 
attended  to.  After  slicing  bread  for  tea,  there  will  often 
be  as  much  as  half  a  cupful  of  crumbs  left  on  the  board, 
and  it  is  as  easy  to  scrape  them  into  a  pail  as  into  the 
fire.)  Let  all  dry  out  together,  and  once  a  week  or 
oftener,  roll  them  with  a  rolling-pin  as  fine  as  flour,  or 
nearly  so.  Put  them  away  in  a  tin  box,  covered,  and 
keep  them  always  ready  for  anything  requiring  bread- 
crumbs. Remember,  that  for  anything  that  needs  wetting, 
such  as  a  bread  pudding,  more  is  required  to  soak  these 
dried  crumbs  than  fresh  ones. 

Pieces  of  bread  dried  at  once  in  the  way  above  de- 
scribed will  never  become  mouldy,  however  long  they 
may  be  kept. 

Beyond  will  be  found  a  list  of  things  to  choose  from, 
when  there  is  a  quantity  of  bread  to  be  used  up.  The 
above  remarks  on  economy  refer  only  to  bread  which 
is  good.  Heavy,  Slack-baked  or  Sour  Bread  requires 
a  different  treatment.  The  first  is  hopeless.  Slack-baked 
bread  too  is  unwholesome ;  but  if  only  slightly  so,  it  can 
be  improved  by  cutting  it  into  thick  slices,  and  spreading 
it  out  on  tins  in  a  moderate  oven  for  several  hours.  Turn 


Bread.  309 


it,  and  when  broWn  on  both  sides  treat  like  "Dipped- 
Toast,"  or  serve  dry  with  butter. 

Sour  bread  is  simply  horrible.  Do  not  on  any  account 
practise  economy  in  this  case.  Lavishly  waste  the  whole 
baking,  unless  you  have  a  chance  to  dispose  of  it  on  a 
beggar  whose  palate  may  not  be  as  sensitive  as  your  own. 
If  obliged  to  eat  it,  however,  you  can  try  to  improve  it, 
by  making  it  into  Dipped  and  Milk  Toast,  and  dissolving 
a  little  soda  in  the  water  or  milk.  Use  part  of  it  for  a 
bread  pudding,  and  add  soda. 

To  Freshen  Stale  Bread. 

Dip  the  loaf  (or  slices  of  bread  or  rolls)  into  cold  water. 
Do  not  let  it  soak,  but  simply  become  wet.  Lay  it  on  a 
pan  in  a  hot  oven  till  the  moisture  is  absorbed,  and  the 
bread  is  hot.  Eat  at  once,  for  it  will  not  keep  after 
being  treated  in  this  way. 

Stale  corn-bread,  gems,  muffins  and  cake  may  be  suc- 
cessfully freshened  in  the  same  way. 

Bread  Boiled  in  Molasses. 

Cut  thin  slices  of  stale  bread,  and  butter  them.  Lay 
them  in  a  frying-pan  and  pour  over  them  enough  molasses 
to  cover  well.  When  the  molasses  has  boiled  a  few  min- 
utes, serve  very  hot.  This  is  wholesome  for  children  in 
winter,  and  furnishes  a  simple  dessert  for  them. 

A  List  of  Uses  for  Pieces  of  Bread. 

Toast  (of  all  kinds). 


Toast  Sandwiches. 
Toast  under  Hash.       [Chicken. 
Toast  under  Warmed-over 
Toast  under  Eggs. 

"          "      Welsh  Rarebit. 

"          "      Oysters. 

"          "      Canned  Salmon. 
Croutons  for  Soup. 
Bread  with  Sausages. 
Bread  Panada. 


Bread  and  Milk. 

Bread  Boiled  in  Molasses. 

Bread  Fritters. 

Bread  Pudding. 

Apple  or  Berry  Charlotte. 

Pan  Dowdy. 

Bread  and  Butter  Pudding. 

Queen's  Toast. 

Spanish  Toast. 

Lemon  Toast. 

Bread  Pates. 


310 


How  to  Cook  Well. 


A  List  of  Uses 
Bread  Pudding. 
Spiced  Bread  Pudding. 
Francateili  Pudding. 
Hasting' s  Pudding. 
Canned  Salmon,  Baked. 
Plum  Pudding. 
Brown  Betty. 
Bread  Griddle  Cakes. 
Bread  Sauce. 
Stuffing  for  Poultry. 

*'       "     Beef  a  la  mode. 

"      "     Veal. 

"      "    Mock  Duck. 

"      "     Stuffed  Beefsteak. 

"      "    Fish. 


for  Bread-Crumbs. 

Stuffing  for  Egg-plant. 

"       "     Stuffed  Tomatoes. 
Fried  Mutton  Chops. 
Fried  Oysters. 
Croquettes. 

Devilled  Lobster  or  Crab. 
Escaloped  Oysters. 
Escaloped  Clams. 
Escaloped  Tomatoes. 
To  Thicken  Tomatoes. 
Escaloped  Eggs  and  Meat. 
Baked  Eggs  a  la  Creme. 
French  Omelet. 
Chicken  Panada. 
Jellied  Veal. 


TOAST, 

REMARKS. 

Dry  Toast  is  the  foundation  for  every  other  kind, 
therefore  read  over  the  directions  for  that  before  trying 
any  other.  Many  persons  think  that  nothing  is  easier 
than  to  make  a  good  slice  of  toast,  but  a  piece  of  bread 
cut  anyhow,  merely  warmed,  over  any  kind  of  a  fire,  and 
brought  to  a  sick  person  on  a  cold  plate,  will  hardly 
tempt  his  appetite. 

Dry  Toast. 

Use  bread  at  least  a  day  old.  Cut  the  slices  evenly, 
and  rather  thick.  Put  a  plate  into  the  heater  to  warm. 
See  that  there  are  good  hot  coals  on  the  top  of  your  fire. 
If  not,  rake  off  the  dull  ones  from  the  top.  Have  the 
bread  all  ready  in  a  toaster  or  on  the  end  of  a  fork.  Hold 
it  as  close  to  the  coals  as  possible  without  its  burning. 
As  soon  as  delicately  browned  on  one  side,  turn  on  the 
other.  Put  it  instantly  on  a  hot  plate,  cover  with  a  nap- 
kin and  eat  at  once.  If  it  stands  long,  covered,  it  will 


Bread.  311 


become  steamed.  Therefore,  do  not  make  the  toast  for 
tea  till  everything  else  is  ready.  If  it  is  for  a  sick  person, 
do  not  try  to  save  trouble  by  putting  the  butter  on  one 
side  of  the  same  plate  with  the  toast.  Either  butter  the 
slice  delicately  before  covering,  or  take  the  butter  on  a 
cold  butter-plate.  In  making  toast  for  tea  it  is  best  not 
to  begin  to  make  it  till  the  family  are  assembled,  for  it  is 
an  entirely  erroneous  idea  that  toast  eaten  cold  is  more 
wholesome  than  that  which  is  hot. 

Boston  Brown-Bread  when  stale,  makes  good  toast, 
and  is  delicious  served  with  oysters. 

Dipped  Toast. 

Have  the  tea-kettle  boiling.  Make  toast  as  above. 
Quickly  dip  each  slice  into  a  pan  of  boiling  water.  Do 
not  let  it  soak,  but  remove  as  soon  as  every  part  is  wet. 
Sprinkle  on  a  little  salt,  and  butter  judiciously  /  not  lay- 
ing lamps  of  butter  in  the  middle  of  the  slices  and  leav- 
ing the  crusts  dry.  Pile  on  a  hot  plate,  cover  and  eat  hot. 

Some  persons  merely  pour  hot  water  over  the  bread, 
but  this  is  apt  to  leave  the  crusts  hard  while  the  centre 
is  soggy. 


Milk  Toast. 


1  quart  milk. 

2  tablespoonf  uls  butter. 


3  tablespoonf  uls  flour  or  corn- 
starch. 


1  tcaspoonful  salt. 

Put  the  milk  to  boil  in  a  double-boiler  (to  prevent  it  from 
scorching).  When  it  begins  to  boil,  stir  in  the  butter  cut 
into  small  pieces  ;  do  not  stop  stirring  till  all  is  melted. 
Add  the  salt,  and  the  flour  (previously  rubbed  smooth  in 
a  little  cold  milk).  Stir  again  while  it  thickens.  Then 
set  it  back  on  the  stove  to  keep  hot,  but  not  boil,  till  the 
toast  is  ready.  (See  Dry  Toast.)  Lay  the  slices  of  toast 
in  a  deep  dish,  taking  care  to  soften  the  crusts  first  with 
boiling  water.  Pour  over  each  slice  plenty  of  the  thick- 
ened milk.  Serve  covered. 


312  How  to  Cook  Well. 

What  is  left  over  will  make  a  good  bread-pudding  by 
adding  milk,  eggs,  sugar  and  seasoning. 

Cracker  Milk  Toast. 

Exactly  like  "  Milk  Toast,"  substituting  crackers  for 
bread.  The  crackers  should  stand  soaking  in  salted  boil- 
ing water  for  a  few  minutes  after  being  toasted. 

This  is  a  very  appetizing  dish  and  convenient  if  the 
supply  of  bread  is  short.  The  best  crackers  to  use  are 
Boston  or  Water  crackers.  Serve  covered.  Use  what  is 
left  over  for  a  pudding,  as  above. 

Cream  Toast. 

This  is  particularly  delicious.  Heat  cream  to  the  boil- 
ing point,  setting  it  within  a  kettle  of  boiling  water  to 
prevent  its  curdling  or  scorching.  Add  a  sprinkling 
of  salt.  Make  "Dry  Toast."  Put  the  slices  in  a  deep 
dish,  pouring  plenty  of  the  cream  over  each  one,  and 
serve  covered.  (Nice  for  an  invalid.) 

Queen's  Toast. 

Cut  rather  thick  slices  of  bread  (not  fresh).  Have 
ready  a  tablespoonful  of  hot  lard  in  a  frying-pan.  Fry  the 
bread  quickly  by  putting  the  pan  over  the  coals.  Dip 
each  slice  as  soon  as  done,  into  a  pan  of  boiling  water 
(to  take  out  the  grease),  remove  jnstantly,  and  pile  on  a 
hot  plate.  Serve  at  once,  either  for  tea  or  dessert,  with 
hot  "  Wine  Sauce  "  poured  over,  or  simply  with  butter  and 
cinnamon  and  sugar. 

Spanish  Toast. 

Cut  thick  slices  of  bread  (not  fresh).  Then  prepare  the 
following  mixture, 

1  pint  milk.  I  2  tablespoonfuls  flour. 

2  eggs,  beaten.  I  £  teaspoonful  salt  (nearly). 

Dip  the  slices  in  this  for  a  moment.  Then  lay  them  in 
a  frying-pan  containing  a  tablespoonful  of  hot  lard.  Fry 


Yeast.  813 

quickly  over  the  coals.  Pile  on  a  hot  plate  and  serve  for 
tea  or  dessert,  with  "Wine  Sauce,"  or  with  butter  and 
cinnamon  and  sugar. 

Lemon  Toast. 

Make  "  Spanish  Toast."  Put  into  a  deep  dish,  wetting 
each  slice  with  the  following  sauce,  and  pouring  the  rest 

over  the  whole. 

Sauce. 

3  eggs  (whites  only).  I  1  lemon  (juice  only), 

i  cupful  white  sugar.  I  1  cupful  boiling  water. 

Beat  the  eggs  stiff,  add  sugar,  lemon-juice  and  boiling 
water. 

Serve  hot  for  tea  or  dessert,  letting  each  person  sprinkle 
the  toast  with  sugar. 


YEAST. 

REMARKS. 

No  directions  are  here  given  for  making  new  yeast 
without  old  yeast  as  an  ingredient.  Therefore  in  making 
it  be  sure  that  you  have  good  lively  yeast  to  raise  it  with. 
Borrow  from  a  reliable  neighbor  if  possible,  the  first  time  ; 
and  afterwards  always  save  over  a  cupful  of  your  own  to 
raise  the  next,  as  baker's  yeast  is  very  apt  to  be  sour. 

Do  not  make  more  yeast  at  one  time  than  is  given  in 
the  receipts,  for  it  will  sour  if  kept  too  long.  It  is  well 
to  make  it  fresh  every  six  weeks.  Care  should  be  taken 
to  have  the  mixture  of  exactly  the  right  temperature 
when  the  old  yeast  is  put  into  that  which  you  are  making. 
It  must  not  be  either  hot  or  cold,  but  between  the  two. 
Never  stir  yeast  with  anything  but  a  wooden  or  silver 
spoon,  for  an  iron  one  will  turn  it  dark-colored.  Set  it  to 
rise,  covered  over,  in  a  decidedly  warm  place  where  there 
is  no  draught.  It  should  rise  rather  fast,  and  on  that 
account  it  is  best  to  make  it  in  the  morning,  as  the  house 


314  How  to  Cook  Well 

is  usually  warmer  through  the  day-time  than  at  night, 
If  it  does  not  rise  sufficiently  during  the  time  given  in 
the  receipts,  stir  it  up  once  or  twice  from  the  bottom. 
When  it  is  light  enough  to  bottle,  it  will  have  a  thick 
foam  on  top,  and  will  be  bubbly  all  through.  Be  sure 
that  the  bottles  (or  jars)  are  perfectly  sweet.  They 
should  be  scalded  while  the  yeast  is  rising,  and  set  together 
in  a  large  pan  or  waiter,  so  that  if  any  runs  over  the  top 
of  the  bottles  (as  it  may  a  few  hours  after,  if  you  get 
them  too  full,  or  if  very  light)  it  will  not  make  a  mess  on 
the  cellar  shelf.  (Preserve  jars  or  bottles  of  the  size  of 
whiskey  bottles  are  preferable  to  a  jug  for  keeping  yeast, 
as  but  one  bottle  at  a  time  need  be  uncorked,  whereas, 
with  a  jug,  the  whole  quantity  of  yeast  is  exposed  to  the 
air  every  time  any  is  drawn  off.)  Stir  the  yeast  rapidly 
before  pouring  through  a  funnel  into  the  bottles,  which 
should  only  be  filled  two  thirds  full.  Cork  tightly,  with 
perfectly  clean  corks,  and  set  at  once  in  a  cold  place. 

Every  time  you  want  yeast  for  setting  bread,  carry 
your  cup  or  whatever  it  is  to  be  measured  in,  to  the  cel- 
lar, and  pour  out  the  yeast  there,  first  shaking  it  hard, 
till  it  froths.  This  is  a  better  plan  than  to  take  the  yeast 
to  the  warm  kitchen,  where  it  may  sour,  if  left  but  so 
short  a  time  as  half  an  hour.  Always  stir  up  the  yeast 
the  moment  before  you  put  it  into  the  bread.  A  novice 
will  often  be  puzzled  to  tell  whether  yeast  is  good  or  not, 
on  account  of  the  peculiar  odor  which  accompanies  any 
fermentation.  It  will  perhaps  seem  sour  when  it  is  in 
reality  perfectly  good.  If,  however,  sour  bread  is  the 
result,  throw  away  all  the  remaining  yeast,  and  make  fresh ; 
using  fresh  yeast  to  set  it  with.  Do  not,  as  some  will 
advise,  attempt  to  make  it  right  by  the  use  of  soda.  It 
is  too  doubtful  an  experiment,  and  it  is  less  wasteful  to 
throw  away  a  gallon  of  yeast  than  a  whole  "  baking  "  of 
bread. 


Yeast.  315 


Raw  Potato  Yeast. 


3  large  potatoes. 

3  pints  boiling  water. 


cupful  white  sugar. 


1  cupful  yeast  well  shaken. 
1  large  tablespoonful  salt. 

Peel  the  potatoes,  and  put  them  to  soak  in  cold  water 
till  the  kettle  boils.  Then  grate  one  potato,  in  a  large 
earthen  dish,  pour  over  it  at  once  one  pint  boiling  water 
(to  cook  the  potato)  ;  grate  the  next,  and  pour  on  the 
next  pint  of  water ;  do  the  same  with  the  third.  (If  you 
grate  them  all,  before  pouring  on  the  water,  they  may 
turn  dark.)  Stir  quickly  with  a  wooden  or  silver  spoon. 
Mix  in  thoroughly  the  salt  and  sugar.  Leave  it  to  be- 
come lukewarm  (not  cold).  Then  put  in  the  yeast,  stir 
it  well,  and  leave  to  rise  in  a  warm  place  four  or  five 
hours.  When  light  and  ready  to  bottle,  it  will  be  covered 
with  a  thick  foam.  Stir  it  up  and  bottle  it.  This  is  the 
most  quickly  and  easily  made  of  any  kind  of  yeast  and 
makes  delicious  bread. 

Yeast  with  Hops. 


4  pounds  potatoes   (pared    and 

cut  up). 
4  quarts  water. 
1  handful  fresh  hops. 


1  cupful  sugar. 

1  tablespoonful  ginger. 

yeast-cakes. 

tablespoonfuls  tepid  water. 


u 


1  cupful  salt. 

Boil  the  potatoes  in  three  quarts  of  the  water,  and  pass 
them  through  the  colander  with  the  water.  Boil  the  hops 
ten  minutes  in  one  quart  of  water,  and  strain  the  water 
on  the  potatoes.  Add  the  salt,  sugar  and  ginger.  The 
whole  quantity  should  measure  five  quarts;  if  lacking, 
add  tepid  water.  When  lukewarm,  add  the  yeast-cakes, 
mixed  smooth  in  the  four  tablespoonfuls  water.  Keep  in 
a  warm  place  for  a  day  and  a  night.  When  light  it  will  be 
foamy  on  top.  Then  bottle,  cork,  and  keep  in  a  cool, 
dry  cellar.  It  will  keep  for  a  number  of  weeks. 

After  having  made  it  once,  save  a  cupful  to  raise  the 
next  with,  instead  of  yeast-ca&es. 


316  now  to  CooJc  Well 


"  Sponge." 


a  corn  meal  yeast  cake. 


Flour  to  make  a  thick  batter. 


1  quart  tepid  water. 

In  winter,  mix  the  sponge  at  one  or  two  o'clock ;  in 
summer,  at  four  o'clock.  In  winter,  use  two  thirds  (or 
more)  of  a  yeast  cake. 

Soak  the  yeast  cake  for  one  hour  in  a  little  warm 
water,  enough  to  cover  it.  Then  add  the  quart  of  water, 
and  beat  in  flour,  until,  when  the  batter  is  poured  from 
the  spoon  into  that  which  is  in  the  bowl,  it  will  not  mix 
with  it,  but  will  lie  in  drops  on  the  top. 

Set  in  a  warm  place,  covered,  to  rise  for  about  five 
hours.  It  will  then  be  ready  to  use  to  set  bread.  If  not 
wanted  at  once,  it  will  keep  a  day  or  two  in  a  cold  place, 
if  covered  tight. 

This  will  raise  four  medium-sized  loaves  of  bread. 


CAKE. 

REMARKS  ON  CAKE. 

Before  you  begin  to  mix  cake,  grease  the  tins,  measure 
out  all  the  necessary  ingredients,  and  see  that  you  have  a 
good  fire ;  for  cake  should  not  be  allowed  to  stand  either 
during  the  process  of  mixing  or  when  ready  for  the  oven. 
Cake  is  less  liable  to  stick  to  the  pans  if  they  are  greased  with 
lard  (of  course  very  little  should  be  used),  but  some  pre- 
fer to  use  butter.  Several  thicknesses  of  paper  (greased) 
should  be  laid  in  the  bottom  of  pans  for  fruit  cake,  as  this 
is  more  liable  to  burn  than  other  kinds. 

To  Mix  Cake,  the  usual  rule  is,  first  rub  the  butter  and 
sugar  together  with  a  wooden  spoon  or  potato-masher  till 
they  look  soft  and  creamy  and  are  several  shades  lighter 
in  color  than  when  you  began.  This  process  is  facilitated 
by  having  the  mixing-bowl  slightly  warm ;  but  on  no 
account  melt  the  butter.  Upon  this  faithful  "  creaming  " 


Cake.  317 

of  the  butter  and  sugar,  depends  chiefly  the  success  of 
the  cake. 

To  the  butter  and  sugar  add  the  eggs,  which  will  beat 
light  much  more  quickly  if  they  are  cold.  Break  each 
into  a  cup  by  itself  before  adding  it  to  the  rest,  for  one 
bad  egg  would  spoil  all.  If  necessary  to  separate  the 
yolks  from  the  whites,  be  careful  in  doing  it ;  for  the  least 
particle  of  yolk  would  prevent  the  whites  from  being 
beaten  stiff.  Beat  them  in  a  platter  with  long  strokes 
from  a  silver  fork.  Do  not  stop  beating  until  they  are 
stiff ;  if  you  do  they  will  liquify,  and  cannot  afterward  be 
beaten  light.  Yolks  should  be  beaten  till  frothy. 

Next,  put  in  the  milk.  Never  use  fresh  and  stale  milk 
in  the  same  cake  ;  it  would  make  it  heavy. 

Measure  the  soda  and  cream  of  tartar  carefully.  (A  little 
too  much  soda  would  affect  the  whole  cake  disagreeably.) 
Dissolve  the  former  in  a  teaspoonful  or  so  of  warm  water 
and  mix  with  the  milk  before  adding  it  to  the  cake.  The 
cream  of  tartar  should  be  stirred  through  the  flour(or  a  part 
of  it)  and  this  beaten  in  last.  Of  course  the  flour  must 
be  sifted  before  it  is  measured.  Beat  all  well  together. 
Then  pour  into  the  pans,  which  should  be  filled  only  two 
thirds  full,  leaving  room  for  the  cake  to  rise. 

To  Bake  Cake.  Most  cake  requires  a  moderately  hot 
oven  to  make  it  rise  up  well.  Fruit  cake,  however, 
should  be  put  into  a  slow  oven,  as  it  needs  longer  baking 
and  is  apt  to  burn.  For  all  cake  the  heat  should  be  well 
kept  up  ;  if  allowed  to  decrease  the  loaves  will  be  doughy 
inside,  or  at  least,  heavy.  Sponge  cake,  in  particular, 
needs  a  steady  heat.  Jelly-cake  and  all  layer-cakes  need 
a  hot  oven,  and  are  easier  for  a  novice  to  bake  than  any 
other  kind.  They  bake  quickly;  therefore  watch  care, 
fully,  to  see  that  they  do  not  burn  around  the  edges. 
Except  with  layer-cakes,  do  not  open  the  oven  door  till 
the  end  of  ten  minutes;  it  might  chill  the  cake  while 


318  How  to  CooTc  Well 

rising,  which  is  the  most  critical  time.  When  you  do 
look  in  the  oven,  take  care  that  no  cold  draught  of  air 
from  an  open  window  or  door  strikes  in,  and  do  not  slam 
the  oven  door  when  you  shut  it,  or  jar  the  pans  by  mov- 
ing them  unnecessarily. 

To  tell  when  Cake  is  done,  run  a  clean  broom  straw 
quickly  down  into  the  thickest  part  of  the  cake;  if  it 
comes  up  moist  the  cake  is  not  yet  done,  but  if  dry,  it  is 
time  to  take  it  out.  Do  this  carefully,  putting  the  pan 
down  gently  in  a  place  where  no  draught  will  strike  it. 
Take  it  out  of  the  pan  while  warm,  not  hot, 

What  to  do  in  case  of  failure.  If  the  cake  is  heavy, 
nothing  can  be  done.  If  burned  on  the  bottom  and  the 
rest  is  good,  frost  on  the  bottom.  If  the  whole  outside  is 
burned,  cut  out  the  good  parts  to  use  for  "  Tipsy  Par- 
son," or  if  you  can  cut  into  good  slices  do  so,  and  frost 
each  slice,  laying  a  bit  of  candied  orange  (or  other  fruit) 
or  half  an  English  walnut  in  the  centre. 

Old-Fashioned  Frosting. 

To  the  white  of  each  egg  allow  one  scant  cupful  of  pul- 
verized sugar.  Have  the  eggs  as  cold  as  possible,  in  a  large 
platter.  Do  not  beat  them  alone,  but  begin  by  beating 
half  the  sugar  with  them,  adding  the  rest  by  degrees. 
Beat  about  half  an  hour  in  a  cold  place,  or  till  the 
mixture  becomes  stiff.  Then  stir  in  a  little  extract  or 
lemon-juice;  the  latter  is  nicest.  As  soon  as  stiff,  spread 
over  the  cake,  which  should  be  previously  dredged  with  a 
little  flour  to  prevent  the  butter  in  the  cake  from  discolor- 
ing the  frosting.  Put  a  large  spoonful  of  frosting  in  the 
centre  of  the  cake,  and  spread  it  smoothly  with  a  knife 
dipped  in  hot  water  to  prevent  its  sticking.  When  all  is 
done  set  the  cake  in  a  cool  place  for  half  an  hour  to  harden. 

N.  B.  If  the  top  is  not  a  good  shape,  frost  the  bottom 
of  the  cake. 

Allow  the  whites  of  two  eggs  to  frost  one  large  loaf. 


Cake.  319 

Boiled  Frosting. 

f  1  cupful  granulated  sugar. 

\  10  tablespoonfuls  boiling  water. 

1  egg,  white  only. 

Boil  the  sugar  and  water  together,  without  stirring,  till 
it  hardens  when  dropped  in  cold  water  (try  it  as  soon  as 
the  bubbles  become  large).  Have  ready  the  white  of  the 
egg,  well  beaten.  Pour  the  hot  sugar  on  it,  and  beat  till 
stiff  enough  to  ice  the  cake. 

Enough  for  one  large  loaf. 

Isinglass  Frosting.    (No  Egg.) 

{1  sheet  Russia  Isinglass. 
1  small  cupful  boiling  water. 

2  pounds  pulverized  sugar. 

Dissolve  the  isinglass  in  the  water,  then  stir  in  the  sugar. 
Beat  well  and  pour  over  the  cake. 

Gelatine  Frosting.    (No  Egg.) 

f  1  tablespoonful  Cox's  gelatine. 
I  i  cupful  boiling  water  (nearly). 

4  cupful*  pulverized  sugar  (nearly). 

1  teaspoonful  cream  of  tartar  (dry). 

Soak  and  dissolve  the  gelatine.  Beat  in  sugar  till  stiff. 
Add  the  cream  of  tartar.  Then  pour  over  the  cake. 
Enough  for  two  very  large  loaves.  This  is  a  very  smooth, 
pretty  frosting.  It  can  be  made  in  a  few  minutes,  and 
hardens  immediately  on  the  cake. 

To  Color  Frosting. 

Pink.  A  little  red  jelly  or  preserve-juice,  cranberry 
syrup  or  cochineal,  stirred  into  ordinary  frosting,  colors 
a  pretty  pink. 

Yellow.  Cut  an  orange  in  halves,  and  soak  the  yellow 
part  of  the  rind  in  the  juice.  Put  in  a  thin  muslin 
bag  and  squeeze  it  through  the  muslin.  The  juice  will 
be  colored  by  the  rind.  Stir  it  into  ordinary  frosting. 


320  How  to  Cook  Well 

The  whitest  icing  is  made  by  adding  lemon  juice  to  the 
egg  and  sugar. 

Chocolate  Frosting. 
6  tablespoonfuls  grated  chocolate. 

1  cupful  line  sugar. 

2  eggs,  whites  only. 

Beat  the  ingredients  together,  and  spread  the  frosting 
on  when  the  cake  is  hot. 

If  you  like,  you  can  add  one  teaspoonf  ul  vanilla  extract 

to  the  above. 

Fancy  Frosting, 

Chopped  figs,  raisins,  or  citron  (sliced)  beaten  in  with 
ordinary  frosting  makes  a  pleasant  variety.  Almonds  or 
English  walnuts  broken  in  pieces  are  nice,  too ;  or  break 
neatly  in  halves,  and  lay  on  the  top.  Plain  frosting 
sprinkled  with  red  sugar  is  pretty.  If  for  a  child's  birth- 
day-cake, sprinkle  with  tiny  red  seed-candies. 

Orange  Frosting, 
2  eggs,  whites  only. 
4  pound  or  2  cupf  uls  pulverized  sugar. 
1  large  orange,  juice  only. 

Beat  the  whites  of  the  eggs  with  the  sugar,  adding  it 
by  degrees,  and  beat  until  stiff;  then  stir  in  the  orange- 
juice. 

Cocoanut  Frosting, 

1  egg,  white  only.  I  3  tablespoonfuls  grated  cocoa- 

1  cupful  sugar.  nut. 

Proceed  as  with  "  Orange  Frosting." 
Enough  for  one  loaf. 

FILLING  FOR  CAKE. 
Lemon  Filling  (No.  1). 


(  3  eggs. 

t  2  cupf  uls  sugar. 


2  lemons. 

Butter  size  of  an  egg. 


Beat  eggs  and   sugar  together,   add  grated  peel   and 
juice  of  the  lemons.     Put  in  the  butter  and  stir  it  over  a 


Cake.  321 

slow  fire  (the  pan  being  set  into  another  of  boiling  water), 
until  the  mixture  thickens.     Spread  between  cakes. 

No.   2. 

i  cupful  butter.  I  3  eggs,  yolks  only. 

1  cupful  sugar.  I  2  lemons. 

Put  all  together  over  the  fire,  using  both  grated  rind  and 
juice  of  the  lemons.  Set  the  pan  containing  it  within 
another  of  boiling  water,  and  stir  till  it  thickens. 

When  perfectly  cold,  spread  between  layers  of  cake 
slightly  warm.  This  is  nice  with  "White  Cake." 

This  is  enough  for  six  layers. 

No.  3. 

1  cupful  boiling  water.  1  cupful  sugar. 

(  4  teaspoonfuls  cornstarch. 


2  tablespoonfuls  cold  water. 


1  lemon. 

2  eggs. 


Rub  the  cornstarch  smooth  in  the  cold  water,  and  stir 
it  into  the  boiling  water,  on  the  stove.  Boil  till  it  begins 
to  thicken.  Add  the  sugar,  the  juice  and  rind  of  the 
lemon,  and  the  eggs,  well-beaten.  Stir  every  minute  till 
quite  thick.  When  cold,  spread  between  layers  of  cake. 

Orange  Filling. 


1  orange. 

2  tablespoonfuls.  flour. 


1  cupful  boiling  water. 
1  egg  (beaten  light). 


1  cupful  sugar. 

Grate  half  the  rind  of  the  orange.  Squeeze  the  juice. 
Rub  the  flour  smooth  in  this.  Add  the,  sugar  and  water. 
Put  all  together  over  the  fire  within  a  pan  of  boiling 
water.  Boil  till  the  flour  is  cooked.  Then  add  the 
egg,  stirring  constantly  for  a  few  minutes.  Then  remove 
and  cool  it  before  spreading  over  layers  of  cake. 

Apple  Filling   (no  Egg). 

2  apples,  grated.  1  lemon. 
1  cupful  sugar. 

Put  all  together  in  a  small  sauce-pan,  using  both 
rind  and  juice  of  the  lemon,  and  set  on  the  stove. 


322  How  to  Cook  Well. 

When    it  begins    to    boil,   stir    occasionally.     When    it 
thickens,  which  it  should  do  in  about  ten  minutes,  remove 
from  the  fire.     When  cold,  spread  on  layers  of  cake. 
This  is  only  enough  for  one  thick  layer. 

Cocoanut  Filling. 


f  l&cupfuls  sugar. 
I  £    cupful  water. 


2  eggs,  whites  only. 

1  cupful  grated  cocoanut. 


Boil  sugar  and  water  without  stirring,  until  thick. 
Remove,  and  pour  into  a  large  dish.  Add  gradually  the 
eggs,  beaten  stiff.  Beat  all  together  until  cold,  then  mix 
in  the  cocoanut.  Spread  this  between  layers  of  cake, 
and  on  the  top ;  then  sprinkle  some  dry  cocoanut  on  top 

of  all. 

Plain  Jelly-Cake. 

Mix  like  "Feather  Cake."  Fill  jelly-cake  tins  only 
half-full  and  bake  in  a  very  hot  oven  —  about  ten  minutes 
—  taking  care  not  to  let  the  edges  harden. 

When  cold,  spread  each  layer  thickly  with  jelly.  Pile 
neatly  on  a  plate,  and  sift  pulverized  sugar  over  the  top. 
Eat  fresh.  Makes  one  loaf  of  five  layers. 

Jelly  Cake  Without  Eggs. 


f  1  cupful  sugar. 

v  £  cupful  butter  (scant). 

f  4  cupful  milk. 

I  i  teaspoonf ul  soda,  dissolved. 


\  cupful  cold  water. 

2  cupfuls  flour. 

1  teaspoonf  ul  cream  of  tartar. 

Flavor  to  taste. 


Mix  in  order,  and  bake  about  ten  minutes  in  jelly-cake 
tins  in  a  very  hot  oven. 

Makes  one  large  loaf  of  five 'layers.     Eat  fresh. 

This  is  nice  with  lemon  or  apple  filling.  A  useful 
receipt  when  eggs  are  scarce. 

Gold  and  Silver  Jelly-Cake. 

Make  "  Gold  "  and  "  Silver  "  Cake.  Bake  and  proceed 
as  with  "Plain  Jelly-Cake."  Pile  the  layers  in  alterna- 
ting colors. 

Makes  a  very  handsome  cake. 


Cake.  323 


Tip-Top  Jelly-Cake. 


3  eggs  (yolks  and  whites  sep- 

arate). 
14  cupfuls  sugar. 

4  cupful  butter  (softened). 


f  4  cupful  milk. 

I  4  teaspoonf  ul  soda,  dissolved. 
f  1  teaspoonf  ul  cream  of  tartar. 
1 2  cupfuls  flour. 


Beat  yolks  of  the  eggs  and  the  sugar  together.  Then 
add  butter,  milk  and  soda.  Beat  the  whites  stiff,  and 
mix  them  in  alternately  with  the  flour  (with  the  cream 
of  tartar  mixed  through  it).  Beat  all  together  and  pro- 
ceed as  with  "Plain  Jelly-Cake." 

Makes  two  jelly-cakes,  of  four  layers  each. 

White  Mountain  Cake. 

f  1  cupful  butter. 

1 2  cupfuls  sugar. 

2  eggs  (beaten  light). 

(  1  cupful  milk. 

(  1  teaspoonful  soda  dissolved. 

(  2  teaspoonf  uls  of  cream  of  tartar. 

(  34  cupfuls  flour. 

Mix  in  this  order.  Beat  hard.  Bake  in  jelly-cake 
tins,  for  ten  minutes  in  a  hot  oven.  Before  it  becomes 
entirely  cold,  spread  each  layer  with  frosting  ("  Isinglass 
Frosting"  is  nicest  for  this),  and  cover  the  top  with  frost- 
ing. Eat  fresh. 

Makes  two  loaves,  of  four  layers  each. 

To  vary  this,  use  two  kinds  of  "  Fancy  Frosting " ; 
one  with  nuts,  and  one  with  chopped  raisins. 

Chocolate  Cake.    (No.  1.) 

f  1  cupful  butter. 

I  2  cupfuls  sugar. 

5  eggs  (leaving  out  whites  of  three). 

f  1  cupful  milk. 

I  4  teaspoonful  soda,  dissolved. 

f  1  teaspoonf  ul  cream  of  tartar. 
1 34  cupfuls  flour. 

Mix  in  order,  first  beating  the  eggs  light.     Bake  like 


324  How  to  Cook  Well. 


"  Plain  Jelly-Cake,"  in  seven  or  eight  layers.     When  cool 
spread  with  the  following 

Filling  for  Four  Layers. 
f  3  eggs  (whites  only) . 
I  li  cupfuls  sugar. 

6  tablespoonf  uls  grated  chocolate. 

1  teaspoonf  ul  vanilla. 

Beat  eggs  and  sugar  together  till  stiff ;  then  add  the 
chocolate  and  vanilla. 

You  can  make  two  different  kinds  of  cake  from  this 
receipt,  by  filling  the  four  remaining  layers  with  "  Apple 
Filling"  (or  any  other  kind).  Or  if  you  wish  a  thicker 
chocolate  cake,  make  twice  the  quantity  of  filling,  as 
above ;  this  is  better  than  baking  thicker  layers. 

No.   2. 

2  cupfuls  sugar.  f  3  cupfuls  flour. 


2  large  tablespoonf  uls  butter. 

3  eggs  (whites  only). 
1  cupful  milk. 


3  teaspoonf  uls     baking-pow- 
der, 
cupful  grated  chocolate. 


Mix  in  order,  first  beating  the  eggs  light  and  reserving 
the  chocolate.  Put  half  of  the  batter  in  two  pans.  To  the 
remaining  half  add  the  chocolate,  and  put  this  in  two  pans. 
Bake  in  a  hot  oven  about  fifteen  minutes.  When  done, 
spread  each  layer  with  chocolate  icing  or  anything  you 
may  prefer.  Pile  up  the  layers,  dark  and  light  alternately. 

A  nice  filling  for  this  is  plain  cornstarch  blanc  mange, 
made  soft,  and  flavored  with  vanilla. 

Orange  Cake    (No  1). 

Make  " Old-Fashioned  Sponge  Cake,"  substituting 
oranges  for  the  lemons. 

Bake  in  jelly-cake  tins  about  ten  minutes  in  a  very  hot 
oven;  and  when  cool  spread  each  layer  with  "Orange 
Frosting."  Pile  up  and  frost  the  top. 

Another  Way  is  to  peel  and  slice  oranges  and  remove 
the  seeds.  Cut  into  small  bits  and  lay  on  each  layer  of 
cake  just  before  you  frost  it. 


Cake.  325 


No.   2. 

5  eggs,  reserving  whites  of  3. 
2  cupfuls  sugar. 
2  cupfuls  flour. 
1  teaspooonf  ul  cream  of  tar- 
tar. 


£  cupful  cold  water. 

A  little  salt. 

1  orange,  juice  and  grated  rind. 

i  teaspoonf  ul  soda,  dissolved. 


Beat  stiff  the  whites  of  the  eggs ;  add  the  sugar. 
When  thoroughly  mixed,  put  in  the  yolks  beaten  light. 
Then  add  the  flour,  with  the  cream  of  tartar  mixed 
through  it;  and  the  other  ingredients  in  order.  Bake 
about  ten  minutes  in  a  hot  oven  in  jelly-cake  tins. 
While  still  warm,  spread  each  layer  with  "  Orange  Frost- 
ing." 

This  makes  one  large  loaf  of  five  layers. 

Lemon  Layer  Cake. 

Make  like  "  Orange  Cake  No.  2,"  substituting  a  lemon 
for  the  orange,  and  using  "Lemon  Filling."  Or  bake 
like  "White  Cake,"  split  into  three  sheets  when  cold, 
and  fill  with  "Lemon  Filling  No.  2."  The  latter  makes 
a  very  pretty  looking  cake. 


Cocoanut  Cake. 


f  2  cupfuls  sugar. 
I  i  cupful  butter. 
2  eggs  (beaten  light). 


3  cupfuls  flour. 
2  teaspoonfuls     baking-pow- 
der. 


1  cupful  milk. 

Mix  in  order.  Bake  like  "  Plain  Jelly-Cake."  Spread 
each  layer  with  "  Cocoanut  Filling." 

Variety  Cake. 

Make  White  or  Snow  Cake.  Bake  in  layers  as  for 
jelly-cake ;  spread  the  layers  with  pink  frosting.  Or 
color  part  of  the  batter  pink,  with  a  little  red  preserve- 
syrup,  and  pile  the  pink  and  white  layers  alternately, 
putting  plain  frosting  between  and  on  top. 


326  How  to  Cook  Well. 

Charlotte  Russe  Cake. 

Make  "  Quick  Sponge  Cake."     Bake  it  as  Jelly-Cake, 
and  spread  each  layer  when  cold  with  the  following 

Filling. 

1  cupful  rich  cream.  I  £  cupful  pulverized  sugar, 

i  teaspoonf  ul  vanilla. 

Beat  all  together   till  smooth.     Sift   powdered    sugar 
over  the  top  of  the  cake.     Eat  fresh.     Makes  three  layers. 

Marble  Layer  Cake. 


2  cupfuls  sugar. 
§  cupful  butter. 

3  eggs. 


3    cupfuls  flour, 
li  teaspoonf  uls  baking-pow- 
der. 


1  cupful  milk. 

Mix  in  order.    Bake  half  the  mixture  in  two  jelly-cake 
pans.     To  the  remainder  add 


1  cupful  raisins  (chopped). 
1  tablespoonful  flour. 
1  teaspoonful  cinnamon. 


1  teaspoonful  cloves. 
A  little  grated  nutmeg. 
1  tablespoonful  molasses. 


Bake  this  in  two  pans.  Spread  the  layers  with  frost- 
ing (or  jelly)  and  pile  up  alternately. 

Rolled  Jelly-Cake. 

Make  "  Cheap  Sponge  Cake,"  but  beat  it  after  the  flour 
is  in,  to  make  it  tough.  When  ready  to  bake,  put  into  a 
large,  square  shallow  pan  (a  dripping-pan  wTill  do)  which 
must  be  very  thickly  buttered.  This  is  to  prevent  any 
difficulty  in  turning  it  out  of  the  pan  without  breaking. 
Be  sure  to  have  the  mixture  evenly  spread  in  the  pan,  but 
very  thinly.  Put  at  once  into  a  very  hot  oven  and  bake 
evenly,  taking  care  not  to  let  it  harden  around  the  edges. 
This  can  be  prevented  by  laying  a  thick  paper  over  the 
top.  Have  the  paper  large  enough  to  be  supported  by 
the  sides  of  the  pan,  so  that  it  will  not  touch  the  batter. 

Do  not  open  the  oven  door  until  it  has  been  in  five 
minutes.  Spread  on  a  table  a  clean  cloth,  and  when  the 


Cake. 


327 


cake  is  done,  which  should  be  in  ten  minutes,  slip  it  out 
of  the  pan,  bottom  side  up,  on  to  the  cloth.  Spread  it 
qaickly  while  still  hot  with  nearly  one  cupful  of  jelly,  or 
raspberry  jam  ;  beginning  at  the  narrow  end,  roll  it  up 
into  a  compact  round  roll.  All  this  must  be  done  very 
rapidly  or  the  cake  will  cool  too  much  to  roll. 

This  is  very  quickly  made.    Caramel  frosting  (see  "  Car- 
amel Loaf")    may  be  used  instead  of  jelly. 


(3  cupfuls  flour. 
3  teaspoonf uls  baking-pow- 
der. 
1  teaspoonful  vanilla. 


Lincoln  Cake. 

2  cupfuls  sugar, 
i  cupful  butter. 

3  eggs  (beaten  light). 
1  cupful  milk. 

Mix  in  order,  and  beat  a  long  time.     Bake  in  a  moder- 
ate oven  about  three  quarters  of  an  hour.     Two  large 

loaves. 

1,  2,  3,  4  Cake. 

2  teaspoonf  uls  cream  of  tar- 

tar. 

3  cupfuls  flour. 


/  1  cupful  butter. 
\  2  cupfuls  sugar. 

4  eggs,  beaten  light, 
f  1  cupful  milk. 
\  1  teaspoonful  soda. 


lemon,  juice  only  (may  be 
omitted). 


Mix  in  order,  substituting  any  flavoring  you  wish  for 
the  lemon.  Bake  in  a  moderately  hot  oven  about  twenty- 
five  minutes.  Makes  two  medium-sized  loaves.  (To 
make  it  rich,  leave  out  part  of  the  milk.) 

Cup  Cake. 

f  2  teaspoonf  uls  cream  of  tar- 
\        tar. 
6  cupfuls  flour. 


f  l 
1 1 


3    cupfuls  sugar, 
li  cupfuls  butter. 
3   eggs,  beaten  light, 
li  cupfuls  milk, 
teaspoonful  soda. 


A  little  nutmeg. 

1  wineglassf  ul  wine  or  brandy. 

Mix  in  order,  beat  hard,  and  bake  in  a  moderately  hot 
oven. 

Makes  three  loaves. 


328  How  to  Cook  Well 

Feather  Cake. 

f  1  cupful  sugar. 

\  2  tablespoonf uls  butter,  melted. 

1  egg,  beaten  light, 
f  i  cupful  milk. 
I  £  teaspoonful  soda,  dissolved. 

1  teaspoonful  cream  of  tartar. 

2  cupfuls  flour. 

£  lemon,  juice  only  (may  be  omitted  or  any  extract  used  in 
place) . 

Mix  in  order.  Beat  hard,  and  bake  in  one  loaf  in  a 
moderate  oven.  Eat  fresh.  This  plain  cake  may  be 
improved  by  adding  spices  to  a  part  of  the  mixture,  and 
baking  like  «  Marble  Cake." 

White  Cake. 
f 1    cupful  butter. 
1 2    cupfuls  sugar. 

3   eggs,  whites  only,  beaten  well, 
f  1    cupful  milk. 
X I    teaspoouf ul  soda, 
f  li  teaspoonfuls  cream  of  tartar. 
1 3i  cupfuls  flour. 

1    teaspoonful  almond  extract. 

Mix  in  the  above  order,  beat  hard,  and  bake  in  two 
loaves  in  a  moderate  oven. 

The  yolks  of  the  eggs  may  be  used  for  "  Salad  Dress- 
ing," or  for  "  Cornstarch  Custard."  Makes  two  loaves. 

Snow  Cake. 
/  2    cupfuls  sugar. 
1 1    cupful  butter. 
6    eggs  (whites  only). 
1    cupful  milk. 

f2    teaspoonfuls  baking-powder. 
1 2£  cupfuls  flour. 
§    cupful  cornstarch  (dry). 
1    teaspoonful  vanilla. 

Mix  in  order.  Beat  hard,  put  in  two  pans,  and  bake 
carefully  in  a  moderately  hot  oven. 


Cake.  329 


Delicate  Cake. 


cupfuls  sugar, 
cupful  butter, 
eggs  (whites  only), 
cupful  milk, 
teaspoonful  soda. 


i; 


teaspoonful  cream  of  tar- 

tar. 

cupful  cornstarch. 
cupfuls  flour. 


Flavoring  to  taste. 


Mix  in  order.  Beat  hard,  and  bake  in  a  moderate  oven, 
keeping  the  heat  steady. 

This  is  nice  with  "Chocolate  Frosting."  (The  yolks 
of  the  eggs  may  be  used  for  custard.) 

Cream  Cake. 
("  Choice  Receipts") 

f  1  cupful  rich  cream. 
1  1  cupful  sugar. 

1  egg. 

2  cupfuls  flour. 

1  teaspoonful  cream  of  tartar. 

i  teaspoonful  soda. 

i  teaspoonful  salt. 

i  teaspoonful  bitter  almond  flavoring. 

Stir  the  cream  and  sugar  well  together,  then  beat  in 
the  egg.  Put  the  cream  of  tartar,  dry  soda  and  salt  into 
the  flour,  mix  in  well,  and  stir  into  the  cream,  sugar  and 
egg.  Add  flavoring.  Bake  in  one  loaf.  To  be  eaten 
when  fresh. 


Spice   Cake. 


1  cupful  butter. 

2  cupfuls  sugar. 

2  eggs,  beaten  light. 
1  cupful  sour  milk, 
i  teaspoonful  soda. 


3    cupfuls  flour, 
li  cupfuls  raisins. 

1  teaspoonful  cloves. 

2  teaspoonf  uls  cinnamon. 
Mace  and  allspice  if  you  like. 


Mix  in  order,  dredging  a  little  of  the  flour  over  the 
raisins,  before  adding  them.  Beat  well,  and  bake  in  a 
slow  oven  for  one  hour. 

Makes  one  large  loaf. 


330  How  to  CooJc  Well. 


Pound  Cake. 


1  pound  butter. 
1  pound  sugar. 
6  eggs,  beaten  light. 


1  pound  flour. 

1  wineglassf  til  brandy  or  wine. 

A  little  rose  water. 


Cream  the  butter  and  sugar  very  thoroughly.  Bent 
the  yolks  and  whites  separately,  and  add  the  yolks.  Stir 
in  the  flour  alternately  with  the  whites  of  the  eggs,  and 
add  the  brandy  and  rose  water. 

The  success  of  this  cake  depends  upon  thorough  mix- 
ing before  the  flour  is  put  in. 

Bake  in  a  moderate  oven,  keeping  the  heat  steady. 

Sandusky  Cake. 

(Mrs.   Cornelius.) 
f  1    cupful  butter. 
1 2    cupf  uls  sugar. 
f  1    cupful  milk. 
1 1    teaspoonful  soda,  dissolved. 

4    eggs,  yolks  and  whites  separate, 
f  2    teaspoonf uls  cream  of  tartar. 
1 3i  cupfuls  flour. 

1    teaspoonful  flavoring. 

Cream  the  butter  and  sugar,  and  add  the  milk  and 
soda.  Beat  the  yolks  of  the  eggs  (one  at  a  time),  and 
add  them.  Then  beat  the  whites  stiff,  and  stir  them  in 
alternately  with  the  flour,  through  which  the  cream  of 
tartar  has  been  mixed.  Flavor,  and  beat  a  long  time. 
Bake  in  a  moderately  hot  oven.  Makes  two  loaves. 

This  resembles  Pound  Cake. 

Grandpa's  Cake. 

/  3    cupfuls  sugar. 
\  1    cupful  butter. 

4  eggs  (yolks  and  whites  separate). 
1    small  nutmeg,  grated. 

( li  cupfuls  sour  milk. 

(  1    teaspoonful  soda,  dissolved. 

5  cupfuls  flour. 

1    heaping  cupful  raisins  or  currants. 


Cake.  331 

Rub  butter  and  sugar  to  a  cream.  Beat  the  eggs  light, 
leaving  out,  if  you  choose,  the  whites  of  two  for  Frosting. 
Add  the  eggs,  nutmeg,  milk  and  soda.  Stir  in  four  cup- 
fuls  of  the  flour.  Rub  the  raisins  in  the  remaining  flour 
and  put  them  in. 

Beat  well.  Bake  about  one  hour  in  a  moderate  oven. 
Makes  two  large  loaves  and  a  small  one.  Use  sweet 
milk,  if  you  choose.  In  this  case  add  two  teaspoonfuls 
of  cream  of  tartar.  Chopped  figs  may  be  used  instead  of 
raisins. 

Marble  Cake. 
Light. 

f  £    cupful  butter. 

1  Ik  cupfuls  white  sugar. 

4    eggs,  (whites  only). 

4    cupful  milk. 

4  teaspoonful  soda,  dissolved. 
( 1  teaspoonful  cream  of  tartar. 
1 24  cupfuls  flour. 


Dark. 


{4  cupful  butter. 
4  cupful  molasses. 
1  cupful  brown  sugar. 
4  eggs  (yolks  only.) 
j  4  cupful  milk. 


1  teaspoonful  cream  of  tartar. 
3  cupfuls  flour  (nearly). 
1  teaspoonful  allspice. 
1  teaspoonful  cinnamon. 
1  teaspoonful  grated  nutmeg. 


<  4  teaspoouf ul  soda,  dissolved.       4  teaspoonful  cloves. 

Mix  each  kind  in  order,  beating  the  eggs  light.  First 
put  a  layer  of  light  cake,  then  of  dark,  and  so  on.  Bake 
in  a  moderate  oven,  taking  care  that  it  does  not  burn. 

Makes  two  large  loaves. 

Huckleberry  Cake. 

Make  like  "  Lincoln  Cake."  The  last  thing  before 
baking,  dredge  one  pint  of  huckleberries  with  one  cupful 
of  flour  and  stir  them  in. 


332  How  to  CooJc  Well. 


Gold  Cake. 

1  cupful  sugar. 

|  cupful  butter. 

8  eggs,  yolks  only. 

£  cupful  milk. 

h  teaspoonf  ul  soda,  dissolved. 

1  teaspoonf  ul  cream  of  tartar. 

2  cupfuls  flour. 

1  teaspoonf  ul  vanilla. 

Mix  in  order.     Bake  in  a  moderately  hot  oven. 
Make  "Silver  Cake"  the  same  day,  or  see  "To  Use 
the  Whites  of  Eggs." 

Silver  Cake. 

f  2  cupfuls  white  sugar. 

1 4  cupful  butter. 

8  eggs  (whites  only). 
(  2i  cupfuls  flour. 

1 1  teaspoonf  ul  cream  of  tartar. 

{I  cupful  milk. 

£  teaspoonf  ul  soda. 

A  little  rose  water. 

Cream  the  butter  and  sugar,  and  mix  in  order.  Bake 
in  a  moderately  hot  oven. 

Make  "  Gold  Cake  "  the  same  day,  or,  see  "  To  Use  the 
Yolks  of  Eggs."  x 

Washington  Cake. 

( 1  cupful  butter. 
( 3  cupfuls  sugar. 

5  eggs  (yolks  and  whites  separate). 
( 1  cupful  milk. 
i  1  teaspoonful  soda,  dissolved. 

1  lemon,  juice  and  grated  rind. 

4  cupfuls  flour. 

Mix  in  order,  beating  the  eggs  light,  and  reserving  the 


Cake.  333 

whites  to  mix  in  alternately  with  the  flour,  which  should 
be  stirred  in  as  lightly  as  possible. 

(Use  sour  milk  if  you  choose,  and  omit  the  lemon 
juice.) 

Bake  in  a  moderately  hot  oven. 

Makes  two  loaves. 

Citron  Cake. 


1  cupful  butter. 

2  cupfuls  sugar. 

3  eggs  (beaten  light). 
1  cupful  milk. 

1  teaspoonf  ul  soda,  dissolved. 


2    teaspoonfuls  cream  of  tar- 
tar. 

44  cupfuls  flour. 
1    small  nutmeg,  grated. 
4    ounces  citron,  sliced  thin. 


Mix  in  order,  rubbing  the  citron  through  a  part  of  the 
flour  before  adding  it.  Bake  at  once  in  a  rather  hot 
oven. 


Makes  two  large  loaves. 


Lemon  Loaf  Cake. 


I    cupful  butter. 
2£  cupfuls  of  white  sugar. 
3   eggs    (yolks    and   whites 
separate). 


1  cupful  milk. 

14  teaspoonfuls  soda. 
4    cupfuls  flour. 

2  lemons. 


Mix  in  order.     Beat  eggs  light.     Use  both  juice  and 
rind  of  lemons.     Bake  in  a  rather  hot  oven. 
Makes  two  loaves. 

Almond  Cake  (No.  1). 
(  1    cupful  butter. 
(  14  cupfuls  sugar. 

3    eggs  (beaten  light). 
'  4    cupful  milk. 
(3    cupfuls  flour  (about), 
i  2    teaspoonfuls  baking  powder. 
|    teaspoouful  almond  extract. 
1    pound  almonds. 

Mix  in  order  everything  but  the  rJmonds.  "Blanch  " 
these.  Lay  aside  enough  to  cover,  when  split  in  halves, 
the  top  of  the  cake.  Chop  the  rest,  and  beat  well  into 


334  How  to  Cook  Well 

the  cake-batter.  Pour  this  into  a  deep  pan,  and  lay  the  split 
almonds  lightly  on  top.  They  will  rise  and  brown  as  the 
cake  bakes.  Bake  in  a  moderately  hot  oven. 

No.   2.  f  2  cupfuls  sugar. 

\  4  cupful  butter. 

6  eggs  (whites  only). 
(  \  cupful  milk. 
<  4  teaspoon  ful  soda. 
{  1  teaspoonf  ul  cream  of  tartar. 
(  3  cupfuls  flour. 

Mix  in  order.     Bake  in  a  rather  quick  oven  in  two  flat 
tins.     When   cold,  spread  one  loaf  with  the  following 

Cream. 


1  pint  boiling  milk. 

3  tablespoonfuls  flour. 

2  eggs. 


4  cupful  sugar. 

4  teaspoonf  ul  vanilla. 

4  pound  almonds. 


Stir  the  flour  into  the  boiling  milk,  having  first  rubbed 
it  smooth  in  a  little  cold  milk.  Have  ready  the  eggs  and 
sugar  beaten  together;  add  them  to  the  hot  milk  and 
flour,  and  stir  every  minute  to  prevent  their  curdling. 
When  it  thickens,  remove  from  the  stove  and  stir  in  the 
.vanilla.  Have  ready  half  a  pound  almonds  ^  blanched" 
and  halved.  Mix  about  two  thirds  of  them  into  the  cream. 

When  you  have  spread  it  on  the  cake,  place  the 
other  loaf  on  top  and  frost  it.  Put  the  remainder  of  the 
almonds  in  even  rows  on  the  frosting,  leaving  spaces  to  cut 
the  cake  into  slices. 

Fruit  or  Wedding  Cake. 


1    pound  butter  (scant). 
1    pound  brown  sugar. 
|    tablespoonful  grated  nut- 
meg. 

14  tablespoonfuls  cinnamon. 
4    tablespoonful  cloves. 
4    tablespoonful  mace. 


1  cupful  N.  O.  molasses. 

1  pound  flour. 

4  pounds  raisins  (stoned). 

2  pounds  currants  (washed). 
4  pound  citron  (sliced). 

1  small  cupful  brandy. 


Cream  the  butter  and  sugar.     Add  the  spice  and  yolks 


Cake. 


335 


of  the  eggs  (beaten  light)  and  the  molasses.  Reserve  a 
little  of  the  flour  in  which  to  rub  the  fruit,  and  stir  in  the 
rest  alternately  with  the  beaten  whites.  Just  before 
adding  the  fruit  and  brandy,  dip  out  a  little  of  the  batter 
to  spread  over  the  top  of  the  cake,  when  in  the  pan,  ready 
to  bake.  This  will  give  a  smooth  surface  for  frosting. 

Line  the  pan  with  several  thicknesses  of  paper  buttered, 
and  put  paper  over  the  top  when  it  begins  to  brown. 
Bake  in  a  slow  oven  two  or  three  hours,  keeping  the  heat 
steady.  Watch  it  closely.  When  cold,  frost  it  hand- 
somely. It  will  keep  a  long  time. 


Chodwell  Cake. 


1  cupful  butter. 

3  cupfuls  sugar. 

5  eggs  (beaten  light). 

1  cupful  milk. 

1  teaspoonful  soda. 

4  cupfuls  flour. 

1  pound  raisins,  stoned. 


1  pound  currants  (washed  and 

dried). 
4  pound  citron,  cut  in  slips. 

1  teaspoouf ul  cloves. 

4  teaspooiiful  nutmeg. 

2  teaspoonf  uls  cinnamon. 


Mix  in  order,  reserving  a  part  of  the  flour  to  scatter 
over  the  fruit  before  stirring  it  in.  Bake  slowly  in  a 
moderate  oven,  watching  it  carefully. 

Makes  two  large  loaves. 

Coffee  Cake, 


1  cupful  brown  sugar. 

1  full  cupful  butter. 

1  egg  (beaten  light). 

1  cupful  molasses. 

1  teaspoonful  soda  (dry). 

1  cupful  strong  cofl'ee  (cold) . 

44  light  cupfuls  flour. 

1  cupful    raisins  stoned. 


cupful  currants, 
teaspoonful  cloves, 
teaspoonful  cinnamon, 
teaspoonful  mace, 
teaspoonful  allspice, 
teaspoonful  ginger. 
A  very  little  nutmeg. 


Mix  in  order,  dissolving  the  soda  in  the  molasses  before 
adding  it,  and  reserving  one  cupful  of  flour  in  which  to 
rub  the  raisins  and  currants  before  putting  in.  Beat  well, 


336  How  to  CooJc  Well. 

and  bake  at  once  in  a  moderate  oven  about  one  hour, 
taking  care  not  to  let  it  burn. 

Makes  two  large  loaves.     If  frosted,  it  will  keep  fresh 
a  long  time. 

Quick  Sponge  Cake. 


4  eggs  (yolks  and  whites  sep- 
arate). 


1  cupful  flour. 
A  pinch  of  salt. 


1  cupful  pulverized  sugar. 

Beat  the  yolks  of  the  eggs  with  the  sugar;  add  the 
whites,  and  beat  in  the  flour  and  the  salt  very  lightly, 
and  only  just  enough  to  mix  it  through,  for  longer  beat- 
ing makes  it  tough.  Bake  it  in  one  loaf  in  a  moderate 
oven,  keeping  the  heat  steady. 

This  is  the  most  quickly  and  easily  made  of  all  sponge 
cake. 

The  General's  Sponge  Cake. 


|  pound  sugar. 

8  tablespoonfuls  cold  water. 


i  pound  flour,  twice  sifted. 
A  pinch  of  salt. 


7  eggs  (beaten  light) . 

Put  the  sugar  and  water  together,  and  boil  briskly  with- 
out stirring,  and  while  warm  (not  hot}  pour  it  slowly  over 
the  eggs,  stirring  them  so  that  they  will  not  curdle. 
Beat  twenty  or  twenty-five  minutes.  Then  stir  in  lightly 
the  flour  and  salt ;  and  bake  at  once  in  a  quick  oven,  keep- 
ing the  heat  steady. 

Old-fashioned  Sponge  Cake. 


12  eggs,  whites  and  yolks  sep- 
arate. 
Sugar. 


Flour. 

2  lemons. 

A  pinch  of  salt. 


Weigh  the  eggs  before  you  break  them.  Take  their 
weight  in  sugar,  and  half  their  weight  in  flour.  Beat  the 
yolks  of  the  eggs  with  the  sugar  ;  then  stir  in  lightly  the 
whites,  beaten  stiff.  Add  the  rind  of  one  lemon  grated, 
and  the  juice  of  both.  Lastly,  the  flour  and  salt,  beating 


Cake, 


337 


only  just  enough  to  mix  it  through,  and  taking  care  not 
to  touch  the  bottom  of  the  bowl  with  the  spoon.     This 
makes  it  much  lighter.     Bake  in  a  moderate  oven,  keep- 
ing the  heat  steady. 
Makes  two  loaves. 

Cheap  Sponge  Cake. 

3  eggs  (beaten  light). 

1  cupful  sugar. 

1  cupful  flour. 

1  teaspoonful  cream  of  tartar. 
(  i  teaspoonfnl  soda  (dissolved  in 
<  1  tablespoonful  warm  water). 

Mix  in  this  order.  Beat  hard  before  the  flour  goes  in. 
Stir  this  in  lightly.  The  whole  mixing  must  be  done 
rapidly,  and  the  mixture  not  allowed  to  stand  before 
baking.  Bake  in  a  quick  oven,  keeping  the  heat  steady. 
Eat  fresh. 

Makes  one  loaf. 

Angel  Cake. 


1    scant  cupful  flour. 

I  teaspoonful  cream  of  tar- 

tar. 

II  eggs  (whites  only). 


1 4  cupf  uls    fl  n  e  s  t    granulated 

sugar. 
2    teaspoon f uls  vanilla. 


Pastry  flour  is  the  best  to  use.  Put  the  cream  of 
tartar  with  the  flour,  and  sift  it  ten  times.  Beat  the 
whites  of  the  eggs  in  a  large  bowl  till  you  can  turn  the 
bowl  upside  down  without  spilling  them.  Then  beat  in 
lightly  the  sugar,  vanilla  and  sifted  flour.  Pour  into  an 
ungreased  pan,  without  paper.  Bake  in  a  quick  oven. 
When  the  cake  is  done,  turn  the  pan  upside  down,  and 
leave  it  resting  on  the  edges  supported  by  sticks  until  the 
cake  partly  cools.  If  you  leave  it  too  long  it  will  be 
spoiled.  Turn  it  out  and  ice  the  bottom  with  "Boiled 
Frosting." 


338 


How  to  Cook  Well 


GINGERBREAD. 
Rye  Beach  Gingerbread. 


1    cupful  molasses. 

1    cupful  brown  sugar. 

i   cupful   lard  and  butter, 

mixed. 
2-i  tablespoonfuls  ginger. 


3-i  or  4  cupf  uls  flour. 
1  cupful  sour  milk. 
3  eggs  (even  1  will  do). 

1  teaspoon ful  salt. 

2  •  teaspoonf  uls  soda,  dissolved. 


Put  the  molasses,  sugar  and  shortening  over  the  fire. 
As  soon  as  they  begin  to  boil,  remove  them  and  stir  in  at 
once  the  ginger.  Have  ready  the  flour  in  the  mixing- 
bowl,  and  pour  the  hot  molasses  on  it.  Stir  it  briskly, 
then  add  the  milk,  and  when  cool  enough  not  to  curdle 
the  eggs,  add  them,  well-beaten,  and  the  salt.  Last,  put 
in  the  soda.  Beat  hard,  and  bake  carefully  in  a  moderate 
oven.  Makes  two  large  loaves. 

This  gingerbread  is  unequalled,  even  when  but  one  egg 
is  used. 

Spiced  Gingerbread  (no  Eggs). 


1  cupful  butter. 

1  cupful  sugar. 

1  cupful  molasses. 

1  cupful  boiling  water. 

1  tablespoonful  soda  (nearly). 

1  tablespoonful  ginger. 


i  nutmeg,  grated. 
1  teaspoonful  cloves. 
1  teaspoonful  cinnamon. 
1  teaspoonful  mace. 
1  teaspoonf  ul  allspice. 
Flour  to  make  a  thick  batter. 

Mix  in  order ;   beat  hard,  and  bake  in  two  loaves  in  a 
moderate  oven,  about  half  an  hour. 
This  is  nice  baked  in  patty-pans. 

Sponge  Gingerbread  (no  Eggs). 

2i  teaspoonfuls  ginger. 
3    cupfuls  flour. 
1    teaspoonful  cloves  (may  be 
omitted). 

Warm  the  milk,  molasses  and  butter  together.  Add 
the  soda,  and  mix  with  the  flour  and  spice.  Beat  hard 
and  bake  carefully  in  two  biscuit-pans  about  half  an  hour, 
taking  care  not  to  have  the  oven  too  hot. 


{1    cupful  milk, 
li  cupfuls  molasses. 
Butter  size  of  an  egg. 
1  teaspoonful  soda,  dissolved. 


Cake.  339 

La  Fayette    Gingerbread. 
4    pound  butter,  full  weiglit. 

4  pound  brown  sugar. 

5  eggs,  yolks  and  whites  separate. 
1    pint  molasses. 

4  pint  milk. 

(14  pounds  flour. 

1  teaspoonful  cream  of  tartar. 

4  teaspoonful  soda  (dry). 

1  tablcspoonful  ginger. 

1  teaspoonful  cinnamon. 

1  teaspoonful  cloves. 

\  pound  raisins  (may  be  omitted). 

Cream  the  butter  and  sugar  ;  add  the  beaten  yolks,  then 
the  whites  beaten  stiff,  the  molasses  and  the  milk.  Sift 
the  cream  of  tartar  and  the  soda  with  the  flour,  and  stir 
that  in  ;  then  mix  in  the  spices  and  raisins,  previously 
stoned  and  rubbed  in  a  very  little  flour.  Beat  hard,  and 
bake  at  once  in  a  moderately  hot  oven. 

White  or  Sugar  Gingerbread. 
J  2  cupfuls  white  sugar. 
\  1  cupful  butter. 

5  eggs,  beaten  light. 
(  1  cupful  milk. 

I  4  teaspoonful  soda  (dissolved). 

(  2  cupfuls  flour. 

i  4  teaspoonful  cream  of  tartar. 

2  tablespoonfuls  white  ginger. 

Mix  in  order  and  beat  hard.  Spread  it  with  a  knife, 
thinly  and  evenly,  in  a  large  shallow  pan,  and  just  before 
you  put  it  in  the  oven,  sprinkle  the  top  with  white  sugar. 

When  cold,  cut  into  squares  or  diamonds. 

Canadian  Gingerbread   (no  Eggs). 


4    pound  butter. 

1    pound  flour. 

4    pound  sugar  (white). 

14  tablespoonfuls  ginger. 


1  nutmeg  (grated). 

1  lemon. 

4  cupful  milk  (warm). 

4  teaspoonful  soda,  dissolved. 


Rub  the  butter  into  the  flour.     Add  the  sugar  and  the 


340  How  to  Cook   Well. 

spice,  and  mix  them  all  well  together.  Chop  the  pulp  of 
the  lemon  very  tine,  and  grate  the  rind.  Then  stir  in  the 
milk  and  the  soda.  Work  the  whole  into  a  smooth  paste  ; 
put  it  into  a  shallow  pan,  and  spread  smooth  and  thin 
with  a  knife.  Bake  in  a  moderate  oven  about  twenty 
minutes.  When  cold,  cut  into  three-inch  squares,  and 
eat  fresh. 

COOKIES  AND  SMALL  CAKES. 
REMARKS. 

In  mixing  cookies,  etc.,  care  should  be  taken  not  to  put 
in  too  much  flour,  as  this  makes  them  hard.  The  only 
remedy  for  it  afterwards  is  to  work  into  the  dough  a  lit- 
tle melted  butter  or  milk.  Work  the  flour  in  smoothly, 
leaving  no  lumps.  Press  evenly  in  rolling  out  the  dough, 
so  that  it  will  not  be  thicker  in  one  part  than  another,  or 
the  cookies  will  bake  unevenly.  Of  course  the  rolling-pin 
and  bread-board  should  both  be  floured,  to  prevent  stick- 
ing, and  so  should  the  cutter.  Out  them  into  rounds  with 
this,  or  into  squares  with  a  knife.  Place  them  a  little 
apart  in  the  pan,  so  that  they  will  keep  their  shape  in 
baking. 

Bake  cookies  in  a  large  shallow  pan  or  on  a  piece  of 
sheet-iron,  either  of  which  one  can  easily  have  made  to 
order,  just  the  size  of  the  oven.  This  facilitates  the  pro- 
cess of  cookey-making  very  much. 

The  size  of  the  cookey-pan  I  have  in  view  in  giving  the 
amount  which  each  receipt  will  make,  is  eighteen  inches 
square.  The  pan  should  be  turned  when  the  cookies  are 
half-done. 

The  oven  should  be  hot.  They  will  rise  more  quickly 
and  be  more  tender  for  being  baked  quickly.  Ten  min- 
utes is  long  enough  to  bnke  them,  unless  rolled  very  thick. 
Jumbles  require  about  fifteen  minutes. 


Cake.  341 


Seed  Cakes  (no  Eggs). 

2  cupf  uls  sugar. 

2  cupfuls  butter. 
(  1  cupful  milk. 
(  2  teaspoonf  uls  caraway  seeds. 

1  teaspoonful  soda  (dissolved). 

1  small  nutmeg,  grated. 

Flour  enough  for  a  soft  dough. 

Mix  in  order,  having  soaked  the  seeds  in  the  milk  about 
half  an  hour.  Put  in  the  flour  gradually.  Roll  out  on  a 
bread-board,  not  quite  one  quarter  of  an  inch  thick,  and 
cut  with  a  biscuit-cutter.  Bake  in  a  quick  oven  about  ten 
minutes. 

Cinnamon  Cookies. 

f  1    heaping  cupful  butter. 
I  li  cupfuls  brown  sugar. 

One  egg,  beaten  light  (maybe  omitted), 
f  1    cupful  sour  milk. 
<•  1    teaspoonful  soda  (dissolved). 
(  1    tablespoonful  cinnamon. 
(  Flour  enough  to  make  a  soft  dough. 

Mix  in  order,  stirring  the  cinnamon  into  a  part  of  the 
flour  before  putting  it  in.  Bake  ten  minutes  in  a  very  hot 
oven. 

Fills  cookey-pan  once,  and  makes  a  few  cookies  over. 

Sour  Cream  Cookies. 


f  1    cupful  thick  sour  cream. 
^  1|  cupfuls  brown  sugar. 

1    egg,  beaten  light. 

1    teaspoonful    soda     (dis- 
solved). 

Stir  cream  and  sugar  together.  Mix  in  order.  Bake 
ten  minutes  in  a  very  hot  oven.  These  are  quickly  made. 
Fills  cookey-pan  three  quarters  full. 


1  dessertspoonful  melted  but- 
ter. 

A  few  drops  extract  of  rose. 
Flour  to  make  a  soft  dough. 


342  How  to  Cook  Well. 


Soft  Cookies. 


1  heaping  cupful  butter, 
li  cupf uls  brown  sugar. 

2  eggs  (beaten  light). 

3  tablespoonfuls    sour    or 


1  teaspoonful  soda  (dissolved). 
1  teaspoonful  vanilla. 
As  little  flour  as  will  roll  them 
out. 


buttermilk. 

Mix  in  order,  and  roll  out  as  evenly  as  possible. 
Sprinkle  granulated  sugar  over  the  entire  surface.  Press 
it  in  slightly  with  the  rolling-pin.  Cut  into  rounds,  with 
a  sharp  tin  cutter  previously  dipped  into  dry  flour.  Bake 
ten  or  twelve  minutes  in  a  hot  oven. 

Plainer  cookies  may  be  made  from  this  receipt  by 
omitting  part  of  the  butter  and  one  of  the  eggs. 

Fills  cookey-pan  two  thirds  full. 

Nutmeg  Cookies. 


1  heaping  cupful  butter. 

2  cupf  uls  white  sugar. 
2  eggs  (beaten  light) . 
i  a  nutmeg,  grated. 


1  teaspoonful  soda  (dis- 
solved) . 

(  4  cupf  uls  flour. 
I  2  teaspoonf  uls  cream  tartar. 


1  cupful  milk. 

Mix  in  order.  Proceed  as  with  "  Soft  Cookies,"  tak- 
ing care  to  work  in  when  on  the  bread-board  only  enough 
flour  to  enable  you  to  roll  them  out. 

These  cookies  should  be  eaten  fresh. 

Graham  Cookies. 


1  heaping  cupful  butter. 

2  cupfuls  sugar. 

2  eggs  (beaten  light). 

\  cupful  sour  milk  or  cream. 


Graham  flour  for  a  soft  dough. 
A  pinch  of  salt. 

1  orange  or  lemon,    the    juice 
only  (may  by  omited). 


(  if  teaspoonful  soda. 

Mix  in  order. 

Turn  out  on  the  bread-board  which  should  be  thinly 
covered  with  white  flour.  Use  white  flour  also  on  the 
rolling-pin,  as  Graham  flour  is  too  sticky  to  roll  out  the 
cookies  with.  Roll  the  dough  out  evenly,  not  more  than 


Cake.  343 

a  quarter  of  an  inch  thick.  Cut  out  with  a  floured  tin 
cutter  of  generous  size.  Bake  about  fifteen  minutes  in  a 
hot  oven. 

It  fills  a  cookey-pan  once  ami  a  half. 

These  are  very  nice  for  children,  and  without  the  orange 
or  lemon  are  sometimes  mistaken  for  cocoanut. 

Children's  Cookies  (very  plain). 

(  1  cupful  sugar. 

i  1  tablespoonful  butter. 

1  egg  (beaten  light). 
f  i  cupful  milk. 
1  i  teaspoonful  soda  (dissolved). 

1  tablespoonful  ginger  or  cinnamon. 

Flour  for  a  soft  dough. 

Mix  in  order.  Roll  very  thin.  Bake  ten  minutes  in  a 
hot  oven.  Fills  cookey-pan  three  quarters  full. 

Spice  Cookies  (no  Eggs). 


1  cupful  sugar. 

2  cupfuls  molasses. 

1  cupful  shortening  (melted.) 
jf  cupful  boiling  water. 
1  tablespoonful  soda. 


1  table  spoonful  ginger. 
1  tablespoonful  cinnamon. 
4  tablespoonful  cloves. 
1  tablespoonful  vinegar. 
Flour  enough  to  roll  out. 


Mix  all  together,  mixing  the  spice  with  part  of  the 
flour  before  adding  it.  Roll  thin,  and  bake  ten  minutes, 
taking  care  that  they  do  not  burn.  Anything  containing 
molasses  is  liable  to  burn. 

Ginger  Snaps. 


1  pint  molasses. 

1  cupful  butter,  or  half  lard. 

1  teaspoonful  ginger. 

1  teaspoonful  cloves. 


1  teaspoonful  soda. 
A  little  salt. 

Flour  enough  to  make  a  stiff 
doujrh. 


Put  all  the  ingredients  excepting  the  flour  into  a  large 
pan.  Set  this  on  the  fire  and  let  it  come  to  a  boil ;  then 
stir  till  well  mixed.  Remove  from  the  fire,  and  when 


344  How  to  CooJc  Well 

nearly  cool,  add  flour  enough  to  make  a  stiff  dough.  (If 
you  use  too  small  a  pan  it  will  foam  over.) 

Roll  out  as  thin  as  paper  and  cut  out.  Bake  in  a  hot 
oven  about  three  minutes.  They  burn  easily.  These  are 
very  dainty  and  brittle.  Add  more  ginger  if  you  like. 

Fills  cookey-pan  twice. 

Ohio   Cakes. 


k  pound  butter. 
1  pint  molasses. 


i  pound  flour. 
Ginger  to  taste. 


i  pound  brown  sugar. 

Boil  the  butter  and  molasses  together  for  one  minute. 
Stir  in  the  sugar  while  hot.  Then  pour  it  over  one  half 
of  the  flour.  Stir  in  the  rest  a  little  at  a  time  with  the 
ginger. 

Drop  from  a  teaspoon  on  a  buttered  pan  a  little  distance 
apart,  and  bake  about  twenty-five  minutes  in  a  rather  slow 

oven. 

Jumbles. 


1  heaping  cupful  butter. 

2  cupfuls  white  sugar. 

3  eggs  (beaten  light). 
£  cupful  milk. 


4  teaspoon  ful  soda. 
Flavoring  to  your  fancy. 
Flour  as  little  as  will  roll  them 
out. 


Rub  the  butter  and  sugar  to  a  cream ;  add  eggs,  milk, 
soda  and  flavoring.  Stir  in  the  flour  and  turn  out  on  a 
floured  bread-board.  Roll  nearly  half  an  inch  thick, 
sprinkle  with  sugar,  and  press  it  in  slightly.  Cut  into 
rounds  with  a  large  tin  cutter ;  with  a  small  cutter  remove 
the  centre  of  each,  leaving  rings  to  be  baked.  (The 
pieces  that  are  cut  out  can  be  collected  and  rolled  out 
again  to  cut  more  jumbles.) 

Bake  about  twelve  minutes  in  a  hot  oven,  keeping  the 
heat  steady. 

Another  way  to  make  them  is  to  make  a  roll  of  the 
douo-h  about  as  thick  as  your  finder,  twist  it  around  and 
dip  into  sugar  before  laying  it  in  the  baking-pan. 


CaJce.  345 


Shrewsbury  Cakes. 


i  pound  butter. 
•]  pound  sugar. 
4  eggs  (beaten  light). 


teaspoonfuls  mace  or  cinna- 


mon. 


pounds  flour* 


Mix  in  order.  Beat  very  thoroughly  before  the  flour 
goes  in.  Drop  in  spoonfuls  on  buttered  tins.  Sift  sugar 
over  them,  and  bake  in  a  rather  hot  oven  about  fifteen 
minutes. 

These  are  very  fine. 

Walnut  Wafers. 


1  cupful  flour. 

i  pound  English  walnuts. 


j  \  cupful  butter. 
I  1  cupful  sugar. 
1  egg  (beaten  light). 

Cream  the  butter  and  sugar.  Add  the  egg  and  flour. 
Chop  the  nuts  very  fine  and  stir  them  into  the  mixture. 
Drop  the  mixture  from  a  spoon  on  to  buttered  tin  sheets, 
and  flatten  with  a  wet  stamp.  Bake  in  a  moderate  oven. 

This  will  make  about  two  dozen. 

If  preferred,  put  in  more  flour  and  roll  them  out ;  but 
the  first  way  is  the  best. 

New  Year's  Cakes  (without    eggs). 


(  2^  pounds  sugar. 

(  1^  pounds  butter. 

5    pounds  flour. 


i  cupful  brandy. 
2table  spoonfuls  corian- 
der seed. 


i    cupful  cold  water. 

Rub  butter  and  sugar  to  a  cream.  Add  the  flour,  then 
the  water  and  brandy,  in  which  the  seed  has  been  soaking 
for  half  an  hour.  Knead  well. 

Roll  out  the  dough  half  an  inch  thick,  and  cut  out 
square  cakes.  Stamp  them  with  fanciful  figures.  Bake 
about  fifteen  minutes  in  a  moderate  oven,  a  very  light 
color.  If  they  brown  too  much  before  they  are  done, 
cover  them  with  a  thick  paper. 

These  are  delicious,  and  will  keep  for  six  months.  A 
large  quantity. 


346  How  to  Cook  Well 


Kissos  or  Meringues. 


4    eggs  (whites  only). 

2i  cupfuls  pulverized  sugar. 


teaspoonf  ul  cream  of  tartar, 
dry. 


i    tablespoonful  cornstarch. 

Beat  eggs  and  sugar  together  till  very  stiff.  It  may 
take  half  an  hour.  Then  mix  in  the  other  things.  Drop 
from  a  fork  in  little  heaps  on  a  sugared  paper  laid  in  a 
pan,  twirling  the  fork  to  give  a  good  shape.  Take  care 
to  put  them  so  as  not  to  touch  each  other.  They  wiH 
not  run  together  if  beaten  long  enough.  Bake  in  a  very 
slow  oven  for  about  an  hour.  Watch  them  carefully. 
They  should  be  a  delicate  yellow.  Take  them  off  the 
paper  while  warm.  Makes  two  dozen. 

Cream  Meringues.  Bake  the  above  mixture  in  a 
very  hot  oven  about  three  minutes.  Scoop  out  part  of 
the  inside,  fill  with  "Whipped  Cream"  and  stick  them 
together  two  and  two. 

Dimples. 

Make  "  Kisses."  Have  ready  a  quarter  of  a  pound  of 
almonds.  "Blanch"  them  and  crush  like  coarse  sand. 
Just  before  putting  the  cakes  in  the  oven,  scatter  the 
almonds  over  the  surface  of  each.  Bake  in  a  hot  oven 
not  more  than  three  minutes,  watching  them  carefully. 
Makes  two  dozen. 

Cocoanut  Drop  Cakes. 

1  cupful  grated  cocoanut.  I  1  tablespoonful  flour. 

£  cupful  sugar  (pulverized).        I  2  eggs,  whites  only. 

Beat  all  well  together.  Drop  from  a  teaspoon  on  to  a 
sugared  paper,  leaving  a  space  between.  Bake  in  a  quick 
oven  about  fifteen  minutes.  They  will  spread  in  the  pan. 
Do  not  let  them  brown. 

Macaroons. 


1  pound  almonds  "  blanched." 
A  little  rose  water. 


1  pound  sugar  pulverized. 
7  eggs,  whites  only. 


It  is  best  to  prepare  the  almonds  the  day  before,  as  it 


Cake.  347 

is  a  tedious  process.  Put  them  in  a  mortar  and  pound 
fine,  adding  the  rose-water  by  degrees.  When  worked 
to  a  smooth  paste,  stir  in  the  sugar.  When  ready  to 
make  the  cakes,  beat  the  eggs  stiff ;  then  add  to  them  the 
almond  paste.  Drop  by  spoonfuls  on  a  delicately  but- 
tered or  sugared  paper,  laid  over  a  pan.  Leave  a  good 
space  between  them.  Sprinkle  sugar  over  the  cakes,  or 
brush  them  over  with  the  white  of  an  egg  to  make  them 
smooth.  Bake  delicately  in  a  slow  oven  about  twenty 
minutes,  watching  them  carefully. 


Doughnuts. 


ii 


a  nutmeg  grated, 
quart  flour. 

3  teaspoonfuls     baking-pow- 
der. 


(  1  pint  sugar. 
1  2  eggs. 

1  pint  boiling  water. 

i  cupful  melted    butter    and 
lard  mixed. 

Beat  the  sugar  and  eggs  together.  Add  the  water  and 
shortening.  Then  stir  in  the  nutmeg  and  the  flour  with 
the  baking  powder  in  it.  Add  more  flour  to  enable  you 
to  roll  out  a  soft  dough  about  three  quarters  of  an  inch 
thick.  Cut  with  a  biscuit-cutter,  removing  a  round  piece 
from  the  centre  of  each.  "Boil  in  Lard"  both  pieces, 
having  the  lard  boiling  hot.  (See  "  Fritters.") 

While  hot,  sift  sugar  over  them. 

Raised  Doughnuts. 

1  pint  milk.  I  £  teaspoonful  salt. 

1  cupful  yeast.  I  5  cupf  uls  flour  more  or  less. 

Mix  these  at  night,  about  nine  o'clock,  using  enough 
flour  to  make  a  thick  batter.     Cover  and  set  to  rise. 
In  the  morning  stir  in  the  following: 


2  cupf  uls  white  sugar. 
1  small  cupful  butter  and  lard 
mixed. 


3  eggs  (beaten  light). 

1  teaspoonful  cinnamon. 

\  teaspoonful  soda  (dissolved). 


Beat  well  together,    and  stir  in  more    flour    till  the 


348  How  to  Cook  Well. 

spoon  will  almost  stand  alone.  (It  should  be  as  stiff  as 
soft  bread-dough.)  Cover  the  pan,  and  set  to  rise  until 
light ;  about  three  hours  longer.  Then  roll  out  about  one 
half  an  inch  thick,  on  a  floured  bread-board,  and  cut  out. 
Let  the  dough  rise  about  fifteen  minutes  on  the  board 
after  cutting  out.  Them  boil  them  like  "  Fritters  "  in  a 
deep  kettle  of  lard.  While  hot,  sprinkle  with  sugar. 

Crullers  (No.  1). 

(  1  cupful  sugar.  I  4  eggs. 

( |  cupful  butter.  I  Flour  enough  to  roll  out. 

Mix  in  order.  Roll  out  half  an  inch  thick.  Cut  and 
braid,  or  make  into  any  fancy  shapes  you  choose. 

Boil  in  deep  lard  like  "  Fritters."  Sift  sugar  over  them 
while  hot. 

No.  2. 


1  teaspoonful  soda  dissolved. 
1  tablespoonf  ul  vinegar. 
Flour  enough  to  roll  out. 
Flavor  to  taste. 


(  1  cupful  sugar. 
<  1  egg. 

1  cupful  milk. 

2tablespoonfuls  melted 
butter. 

Beat  the  sugar  and  egg  together.  Add  milk  and  butter. 
Dissolve  the  soda  in  the  vinegar,  and  mix  it  in  after  a 
little  of  the  flour  has  been  put  in;  also  the  flavoring. 
Proceed  as  above. 


DRINKS. 
Tea. 

Fill  the  teapot  with  hot  water,  then  pour  it  out.  After 
thus  heating  the  teapot,  throw  into  it  one  even  teaspoon- 
ful of  tea  allowed  for  each  person,  and  one  for  the  teapot. 
Cover  with  boiling  water,  and  set  on  the  front  part  of  the 
stove  long  enough  to  count  thirty.  Then  fill  up  with 
boiling  water,  allowing  one  cupful  water  to  each  teaspoon- 
ful tea.  Set  the  pot  where  it  will  keep  as  hot  as  possible 


Drinks.  349 


but  not  boil.  Serve  at  the  end  of  fifteen  minutes.  If 
steeped  longer  it  will  be  too  strong.  Tea  made  in  this 
way  is  perfection  ;  it  should  never  boil.  After  making 
tea  once,  neither  it  nor  the  water  need  be  measured,  if 
you  notice  how  much  was  used  ;  but  to  insure  having 
always  equally  good  tea,  the  proportion  must  be  kept  the 
same. 

Make  ten  fresh  every  time  ;  or  if  there  is  tea  left  to  be 
used  over,  pour  it  off  at  once  into  a  clean  pitcher  (never 
tin)  till  time  to  heat  it ;  if  left  standing  on  the  leaves  it 
will  become  rank. 

Save  the  tea-leaves  to  scatter  over  a  carpet  on  sweep- 
ing-day ;  they  brighten  the  colors.  They  also  make  ex- 
cellent poultices  for  weak  eyes  or  chilblains. 

Tea  a  la  Busse. 

Slice  thin  one  or  two  lemons.  Lay  a  slice  in  the  bot- 
tom of  each  cup.  Pour  the  hot  tea  over,  and  sugar  to 
taste.  No  cream  is  used.  This  is  refreshing  in  hot 

weather. 

Iced  Tea. 

Make  tea  several  hours  before  it  is  to  be  served.  Pour 
it  into  a  clean  pitcher,  and  when  cool,  set  on  ice.  Serve 
with  a  lump  of  ice  in  the  bottom  of  each  cup. 

Another  way  is,  to  put  into  a  pitcher,  six  hours 
before  serving,  the  usual  amount  of  tea  and  water  (one 
teaspoonful  tea  to  each  cupful  of  water),  but  use  cold 
water. 

Serve  as  above.  As  this  requires  no  cooking  it  is  con- 
venient in  hot  weather ;  you  can  then  let  the  fire  go  out 
when  you  please. 

Coffee  (No.   1). 

Every  one  has  her  own   pet  way  of  making   coffee. 
Here  are  two  rules,  Loth  good,  though  differing  widely. 
Heat  the  coffee-pot.     Throw  into  it  one  tablespoonful 


350  How  to  Cook  Well. 

of  coffee  allowed  to  each  person,  and  one  for  the  coffee-pot. 
Put  in  the  shells  of  an  egg,  and  pour  on  one  cupful  of 
boiling  water  for  each  tablespoonf ul  of  coffee.  Hoil  hard, 
eight  or  ten  minutes.  Then  pour  a  little  cold  water  down 
the  spout,  arid  set  the  pot  where  it  will  keep  hot,  but  not 
boil,  for  three  minutes.  Serve  at  once,  as  it  spoils  by 
standing. 

No.  2.  Mix  the  coffee  smooth  in  cold  water,  with  a 
little  white  of  an  egg.  Add  one  cupful  cold  water  to 
each  tablespoonful  coffee,  and  set  the  coffee-pot  on  the 
stove,  stopping  up  the  spout  with  a  cork.  This  will  pre- 
serve all  the  aroma.  Let  it  just  come  to  a  boil,  but  not 
boil. 

Coffee  to  be  in  perfection  should  be  freshly  browned 
and  ground,  but  this  cannot  always  be  attained.  Mocha 
and  Java,  mixed  in  the  proportion  of  one  of  Mocha  to  two 
of  Java,  are  usually  considered  best.  Java  alone  ranks 
next.  Water  both  for  coffee  and  tea  should  be  freshly 
boiled,  never  use  that  which  has  stood  in  the  tea-kettle 
over  night.  The  directions  given  above  are  for  coffee 
made  in  an  ordinary  coffee-pot.  This  must  be  washed 
every  time  it  is  used  and  put  away  dry,  or  you  will  never 
have  good  coffee.  The  least  particle  of  stale  coffee- 
grounds  burnt  on  the  sides,  will  give  a  bitter  flavor. 

Cafe  au  Lait. 

Make  coffee  by  either  of  the  ways  given  above,  but 
make  it  a  trifle  stronger  than  usual.  Clear  it  well,  and 
pour  it  off  the  grounds  at  once.  Add  an  equal  quantity 
of  hot  boiled  milk,  and  set  it  on  the  fire  for  a  moment  to 
ensure  its  being  very  hot  when  served. 

One  third  the  quantity  of  cream  may  be  used  instead  of 
milk. 

Harmless  Coffee. 

This   is   an   excellent   substitute   for  coffee,  for  those 


DrinJts.  351 


whose  nerves  do  not  allow  them  to  drink  the  real  article. 
14  pints  molasses.  ll    pound  best  ground  coffee, 

i    peck  coarse  wheat  bran. 

Rub  the  molasses  through  the  bran  thoroughly.  It  can 
be  done  best  with  the  hands.  Then  put  it  in  the  oven,  stir- 
ring often  until  perfectly  dry ;  it  may  take  all  day.  Or  you 
may  put  it  in  the  oven,  with  the  door  open  over  night, 
and  it  will  not  take  so  long.  Then  separate  it  into  thirds 
(so  that  your  dripping-pan  will  not  be  too  full  at  one  time) 
and  bum  it  on  the  top  of  a  moderate  fire,  stirring  con- 
tinually until  the  whole  is  of  a  very  dark  brown.  When 
all  is  done,  and  while  still  hot,  mix  through  it  one  pound 
of  the  best  ground  coffee.  When  perfectly  cold,  put  it 
into  a  tightly-closed  tin  box,  or  into  glass  jars,  and  use 

like  real  coffee. 

Chocolate. 

Allow  one  dessert-spoonful  of  grated  chocolate  to  each 
cup.  Allow  a  half  cupful  each  of  milk  and  water  to  each 
person  (or  use  milk  alone).  Put  the  milk  and  water  on 
to  boil  in  a  double  boiler.  When  boiling  fast,  dip  out  a 
very  little  on  the  chocolate,  and  rub  till  smooth.  Then 
pour  the  chocolate  into  the  hot  milk.  Boil  for  five  min- 
utes ;  and  then  for  every  four  cupfuls,  mix  in  one  egg  well 
beaten,  and  previously  mixed  with  a  little  of  the  boiling 
chocolate.  As  soon  as  thoroughly  mixed,  pour  into  a 
pitcher,  or  the  egg  will  curdle. 

Be  careful  to  boil  the  chocolate,  and  for  fully  five  min- 
utes ;  and  you  will  never  complain  of  chocolate  made  in 
this  way  being  muddy. 

Sweeten  in  the  cups,  not  while  boiling. 

The  egg  may  be  omitted,  if  it  is  preferred  to  have  it 
not  so  rich,  or  the  yolk  or  white  alone  may  be  used. 

Chocolate  with  "Whipped  Cream." 
Make    chocolate    as   above,    and    lay   a   spoonful    of 
"  Whipped  Cream  "  on  the  top  of  each  cupful  after  it  is 


352  How  to  Cook  Well. 

poured  out.     If  you  want  the  chocolate  very  rich,  mix  the 
beaten  white  of  one  egg  through  each  cupful. 

Cocoa. 

Make  like  chocolate  (without  the  egg),  allowing  one  tea- 
spoonful  to  each  cup  of  milk  and  water. 

Blackberry  Wine. 

Mash  well  the  berries,  which  should  not  be  over-ripe. 
Strain  the  juice  and  pulp  through  a  thin  cloth,  squeezing 
the  pulp  thoroughly.  Set  the  juice  away  to  settle  until 
next  day.  Then  skim,  and  strain  through  a  thicker, 
closer  cloth. 

To  each  gallon  of  juice  add  two  and  one  half  or  two  and 
three  fourths  pounds  of  granulated  sugar.  Stir  until  the 
sugar  is  dissolved.  Put  the  juice  into  wide-mouthed 
jugs,  or  into  jars,  reserving  a  small  quantity.  Tie  a 
cloth  loosely  over  the  mouth  of  the  jugs.  As  fermenta- 
tion proceeds,  skim  off  daily,  and  fill  up  with  the  reserved 
juice.  Fermentation  ceases  in  about  ten  days.  Decant 
and  cork  lightly  until  November.  Then  draw  off  from 
the  lees,  and  bottle  and  cork  tight.  Some  add  one  gallon 
of  boiling  water  to  each  bushel  of  berries,  before  mashing, 
but  it  is  better  not  to  do  so,  as  this  is  apt  to  make  the 
wine  sour. 

Blackberry  Cordial. 

Mash  and  boil  as  many  berries  as  you  please.  Strain, 
and  to  each  gallon  of  juice  add 


pounds  white  sugar. 


ounce  ground  allspice. 


4  ounce  ground  cloves. 

Boil  again  till  the  juice  thickens.  When  cool,  add  one 
half  cupful  of  good  brandy  to  each  quart  of  juice.  Bottle 
tight,  and  keep  in  a  cool  place.  Fit  for  use  at  once. 

Excellent  for  diarrhoea. 


Drinks.  353 


Cherry  Bounce. 


1  peck  wild  cherries  (black). 
5  quarts  rum,  brandy  or  whis- 


2    quarts  water. 

li  pounds  white  sugar. 


key. 

Pound  the  cherries  sufficiently  to  crack  the  stones. 
Put  them  into  a  deep  stone  jar  with  the  spirit,  and  stir 
well.  Pour  oft'  into  a  demijohn,  cover  tight,  and  let  it 
stand  two  or  three  months,  shaking  it  very  often.  At 
the  end  of  that  time,  squeeze  through  a  bag  and  add  the 
water  and  sugar. 

Ready  to  use  in  one  week,  but  improves  the  longer  it 
is  kept.  It  will  keep  for  years.  This  makes  a  very  large 
quantity.  As  it  is  troublesome  to  make,  it  is  best  to 
make  enough  to  last  several  years.  This  is  to  be  used  in 
sickness,  not  more  than  a  tablespoonful  at  a  time.  An 
excellent  tonic. 

.Currant  Wine. 


4  (crowded)  quarts  currants  on 
the  stem. 


4  quarts  best  brown  sugar 
(white  if  preferred). 


4  quarts  water. 

Crush  and  bruise  thoroughly  the  currants.  Add  the 
water ;  mix  well,  and  strain  through  a  flannel  bag.  To 
each  four  quarts  of  juice  add  four  pounds  of  sugar. 
Leave  it  in  an  open  vessel  until  the  sugar  is  well  dissolved, 
and  then  put  in  a  keg  or  stone  jug,  and  put  in  the  cellar. 

Cork  loosely  until  the  wine  has  worked  sufficiently.  If 
in  a  keg,  the  wine  can  remain  in  it;  but  if  in  jugs,  it  should 
be  drawn  and  bottled  about  April  or  May. 

Grape  Wine. 
Make  like  "  Blackberry  Wine." 

Raspberry  Vinegar. 
4  quarts  red  raspberries.  I  Sugar. 

1  quart  vinegar. 

To  two  quarts  of  the  raspberries  add  the  vinegar,  and 
let  it  stand  twenty-four  hours.  Then  strain  through  a 


354  How  to  Cook  Well. 

flannel  bag,  and  pour  it  over  the  other  two  quarts  of 
berries.  Let  it  stand  as  before  and  strain  again.  Allow 
three  fourths  of  a  pound  of  white  sugar  to  one  pint  of 
juice.  Stir  well.  Place  it  in  a  stone  jar,  in  a  kettle  of 
water,  and  let  it  boil  until  the  sugar  dissolves.  Bottle  and 
seal. 

A  tablespoonful  or  two  to  a  glass  of  water  makes  a 
nice  drink  in  hot  weather,  and  it  is  especially  grateful  to 
fever  patients. 

Spruce  Beer. 
Checkerberry  leaves    (a  large 


handful). 
Black  cherry-tree    bark    (very 

little). 
Winter-green  (a  little). 


Sassafras  root. 
Horse-radish  (very  little) . 
Dandelion  root  (very  little). 
Spruce,  three  or  four  twigs 
(leaves  and  all). 


Put  all  in  a  kettle  and  cover  with  water.  Let  it  steep 
three  or  four  hours,  but  not  boil.  Then  let  it  cool. 
Strain  and  add 

1  cupful  molasses.  I  2  quarts  cold  water. 

^  cupful  potato  yeast. 

Put  it  in  a  jug.  Cover  the  jug  (uncorked)  with  a  net- 
ting, and  leave  it  to  ferment  (about  one  and  a  half  days). 
When  ready,  cork  it  tight. 

The  second  time  you  make  it,  use  no  yeast ;  but  pour 
the  new  beer  on  the  dregs  of  the  old. 


Cream  Beer. 


ounces  tartaric  acid. 


1  ounce  cream  of  tartar. 

2  quarts  water. 


2  pounds  white  sugar. 

2  eggs,  whites,  well  beaten  with 

2  tablespoonf  uls  flour. 


Put  all  together.  Scald.  When  cool,  add  a  little  of  any 
kind  of  flavoring.  Bottle,  and  keep  in  a  cool  place. 

To  use  it,  put  two  tablespoonfuls  of  syrup  to  a  glassful 
of  cold  water ;  add  half  a  teaspoonf ul  of  soda ;  beat  it 
and  drink  at  once  while  foaming. 

A  delicious,  cool  drink  on  a  hot  day,  and  an  excellent 
substitute  for  soda  water  when  that  cannot  be  had. 


Fruits.  355 


STEWED  AND  BAKED  FRUITS. 

Apple  Sauce. 

Peel  and  core  tart,  juicy  apples,  and  cut  them  into  even 
slices.  Stew  with  water  enough  to  barely  cover  them, 
crushing  them  often  with  a  wooden  spoon.  When  half 
done,  add  sugar.  Then  boil  down  to  a  smooth,  pulpy 
mass.  Serve  with  nutmeg  grated  over  the  top.  Never 
throw  away  a  spoonful  of  apple  sauce.  It  can  be  used  for 
custard,  and  an  endless  variety  of  things. 

Dried  Peaches  or  Apples  Stewed. 

Soak  for  two  hours  in  cold  water  enough  to  more  than 
cover  them,  having  washed  them  well.  Then  stew  slowly 
in  the  same  water  till  tender  enough  to  be  pierced  by  a 
straw.  Add  a  little  sugar  shortly  before  taking  them  off 
the  fire. 

The  dried  peaches  one  gets  nowadays  are  almost  equal 
to  those  which  are  canned  for  sale,  and  are  far  cheaper. 

Stewed  Rhubarb. 

Cut  the  stalks  into  inch-long  pieces,  with  or  without 
peeling  —  the  latter  makes  a  richer  dish.  Put  it  into  a 
porcelain  sauce-pan,  and  pour  boiling  water  over  it.  Let 
it  stand  a  moment,  then  drain.  (This  will  remove  the 
intense  acidity,  and  less  sugar  will  be  required.)  Set  it 
on  the  fire,  with  very  little  water,  let  it  stew  till  tender 
(about  eight  minutes),  then  sweeten  plentifully,  and  re- 
move. 

Vary  it  by  adding  a  few  raisins ;  they  impart  an 
agreeable  flavor. 

Clarified  Apples. 

Peel  and  core  large,  firm  apples  enough  to  cover  the 
bottom  of  a  preserving  kettle,  or  a  deep  tin  pan.  Nearly 
cover  them  with  cold  water.  Cover  the  kettle,  and  boil 
slowly  (or  they  will  lose  their  shape)  until  tender.  Then 


356  How  to  CooJc  Well 

take  them  out  carefully.     Allow  one  cupful  of  sugar  to 
every  three  apples.     Boil  this  with  the  water  ten  minutes. 

Return  the  apples  to  the  syrup,  and  boil  slowly  again, 
until  clear.  Lay  them  carefully  into  the  dish  they  are  to 
be  served  in  and  pour  the  syrup  over. 

If  the  apples  are  sweet,  boil  thin  slices  of  lemon  with 
the  syrup. 

Apples  Stewed  Whole. 

A  less  expensive  dish  than  that  above.  Prepare  the 
fruit  and  proceed  in  the  same  way,  but  allow  one  cupful 
of  sugar  to  one  dozen  apples.  Put  it  in  with  the  apples  as 
soon  as  they  are  tender,  then  cook  ten  minutes  longer  all 

together. 

Jellied  Apples. 

Fill  a  quart  pudding-dish  with  alternate  layers  of  thinly 
sliced  sour  apples,  brown  sugar  and  cinnamon.  Pour 
over  all  one  half  a  cupful  of  water ;  cover  with  a  plate, 
buttered,  to  prevent  its  sticking.  Bake  very  slowly  for 
three  hours;  then  let  it  stand  until  cold.  When  it  is 
turned  out,  there  will  be  a  solid  mass  of  clear  red  slices 
imbedded  in  firm  jelly. 

Serve  with  cream  and  nice  crackers.  This  is  a  simple 
and  delicious  dish,  nice  enough  for  a  Sunday  dessert. 
There  should  be  a  great  deal  of  sugar  used  to  ensure  its 
turning  out  in  good  shape.  Other  spices  may  be  added 
if  you  like. 

Baked  Apples. 

Wash,  and  prick  the  skins  with  a  fork  to  prevent  their 
bursting.  Lay  them  in  a  pan  with  a  very  little  water  in 
the  bottom.  Bake  in  a  moderate  oven,  one  hour  if  sour, 
longer  if  sweet.  Dip -the  juice  over  the  tops  once  or 
twice  while  cooking.  Just  before  they  are  done,  sprinkle 
sugar  and  cinnamon  over  the  tops,  and  when  you  take 
them  out  of  the  oven,  let  them  stand  covered  till  cold,  to 
have  them  in  perfection. 


Fruits.  357 


Delicate  Baked  Apples. 

Pare  and  core  the  apples.  Lay  them  in  an  earthen 
dish,  with  a  very  little  water  in  the  bottom.  Fill  the 
centre  of  each  apple  with  sugar  and  a  lump  of  butter,  or 
a  slice  of  lemon.  Cover,  and  bake  slowly  for  three  quar- 
ters of  an  hour. 

These  are  delicious,  especially  if  served  with  "  Whipped 
Cream."  They  then  make  a  good  dessert. 

Sweet  crackers  should  be  served  with  them. 

Apples  Baked  in  a  Jar. 

Put  the  fruit,  without  paring,  in  a  stone  jar,  with 
layers  of  sugar,  and  fill  the  jar  with  cold  water.  Cover 
tight,  and  bake  in  a  slow  oven  for  three  hours.  If  sweet 
apples  are  used,  no  water  or  sugar  should  be  added. 
They  will  themselves  form  a  rich  syrup. 

Baked  Fears. 

Just  like  "  Baked  Apples,"  but  add  one  half  as  much 
molasses  as  you  have  water  in  the  pan,  and  omit  sugar. 
Hard  winter  pears  can  never  be  baked  so  as  to  be  tender. 

Pears  Baked  in  a  Jar. 

Put  twelve  large  pears  in  a  sauce-pan.  Add  the  rind 
of  one  lemon,  cut  thin,  and  the  juice;  a  small  stick  of 
cinnamon,  and  a  little  allspice.  Cover  with  water  and 
allow  one  pound  of  sugar  to  each  one  and  one  half  pints 
of  water.  Cover  close,  and  bake  six  hours  in  a  slow  oven. 
They  will  be  tender  and  of  a  bright  color.  If  you  choose 
add  a  little  red  wine,  or  cloves,  when  you  cook  them. 

Baked  Quinces. 

The  easiest  way  is  to  rub  them  hard,  to  remove  the 
fuzz;  bake  like  apples  (but  longer),  and  serve  cold  with 
cream  and  sugar. 

A  Nicer  Way  is,   to   peel,   core   and  quarter  them. 


358  How  to  Cook  Well 

Lay  them  in  a  dee])  dish  ;  allow  half  a  cupful  of  sugar  to 
every  eight  quinces,  and  dissolve  it  in  warm  water  enough 
to  more  than  cover  them.  Pour  over  the  fruit,  cover 
close,  and  bake  in  a  slow  oven  till  tender  enough  to  be 
pierced  by  a  straw.  Serve  cold  with  cream. 
Save  cores  and  skins  to  make  a  4'  Syrup  Sauce." 

*  Stewed  Pears. 

Juicy  pears  are  delicious  done  in  this  way.  Peel  them, 
but  leave  the  stems  on.  Proceed  as  with  "Apples 
Stewed  Whole,"  but  when  you  put  in  the  sugar,  add  a 
little  ginger  and  a  few  thin  slices  of  lemon. 

Hard  pears  should  be  boiled  for  one  and  a  half  hours, 
very  slowly,  in  equal  parts  of  molasses  and  water.  No 
sugar  is  needed,  but  the  ginger  and  lemon  are  necessary 
to  flavor  them.  These  will  keep  for  two  weeks  if  kept 
covered  ;  and  if  sealed  while  hot  they  will  keep  till  spring. 

Stewed  Berries,  Cherries  or  Grapes. 

Stew  with  not  enough  water  to  cover  them,  as  a  great 
deal  of  juice  will  be  drawn  out  of  the  fruit.  Heat  grad- 
ually, and  sweeten  to  taste  when  half-done.  Cherries 
need  not  be  stoned,  but  look  them  over  carefully  as  they 
are  apt  to  be  wormy.  Grapes  should  be  strained  when 
done,  to  remove  the  seeds. 

Berries  which  are  not  ripe  enough  to  eat  raw  with 
safety,  or  which  are  so  ripe  that  you  fear  they  will  not 
keep,  are  utilized  by  stewing.  (Any  stewed  berries  that 
are  left  over  may  be  used  for  "  Berry  Charlotte.")  If  the 
stewed  berries  are  very  juicy,  it  is  an  improvement  to 
thicken  the  juice  with  a  little  cornstarch. 
Stewed  Prunes. 

Wash,  cover  with  cold  water  and  stew  slowly  for  about 
an  hour ;  do  not  take  them  from  the  fire  till  tender  enough 
to  be  pierced  by  a  straw,  and  the  skins  look  nearly 
smooth.  Sweeten  just  before  taking  them  up. 


Preserves  and  Jellies.  359 


Stewed  Raisins. 

Cover  with  cold  water,  and  stew  till  tender;  adding  very 
little  sugar,  and  one  or  two  slices  of  lemon,  shortly  before 
serving ;  or  cinnamon  and  cloves  may  be  substituted  for 
the  lemon. 


PRESERVES  AND  JELLIES. 

BEMAKKS. 

A  porcelain-lined  kettle  is  the  best  for  preserving. 
Stir  preserves  with  a  wooden  spoon.  Use  white  sugar 
unless  brown  is  specified.  The  fruit  should  be  fresh. 
That  which  is  not  too  ripe  is  best.  Be  careful  to  put  in 
none  which  is  decayed.  It  should  be  boiled  slowly,  other- 
wise it  will  not  keep  its  shape.  Too  long  boiling  spoils 
the  color,  and  makes  some  kinds  tough  and  hard. 

A  jelly-bag  may  be  made  of  flannel,  but  crash  is  better. 
It  should  have  large  loops  of  tape  sewed  at  each  top 
corner,  through  which  a  large  stick  or  broom-handle  can 
be  passed.  Rest  each  end  of  the  stick  on  the  back  of  a 
chair  and  hang  the  bag  between,  with  a  large  earthen 
vessel  underneath  to  catch  the  juice.  Wet  the  bag  in 
hot  water,  then  wring  dry.  Have  a  second  person  hold 
the  bag  open  while  you  pour  the  fruit  in.  Do  not  squeeze 
the  bag,  but  let  the  juice  drip  through  during  several 
hours.  (This  will  insure  its  being  clear.)  Once  in  a 
while  the  pulp  may  be  gently  stirred  with  a  wooden  spoon. 

Both  jellies  and  preserves  should  boil  without  ceasing. 
Do  not  cover  them  when  done,  till  cold,  though  they 
should  be  put  at  once  into  glasses  or  jars.  Fill  them  as 
fall  as  possible,  so  as  not  to  leave  room  for  the  air.  Keep 
them  in  a  dark  cool  place,  where  they  will  not  freeze.  If 
your  house  is  damp,  cover  with  brandied  paper. 


360  How  to  CooJc  Well 


Syrup  for  Preserves. 


2  pounds  granulated  sugar. 


1  egg  (white  only). 


<  1  pint  clear  cold  water. 

Put  the  sugar  and  water  into  a  porcelain-lined  kettle. 
Set  it  on  the  fire.  Before  the  syrup  becomes  hot,  beat  the 
egg  slightly  and  mix  thoroughly  into  it.  When  it  begins 
to  boil,  skim  it.  Do  not  let  it  boil  over,  but  let  it  boil 
until  no  more  scum  rises.  The  object  of  the  egg  is  to 
clarify  the  syrup.  It  can  be  made  without. 

To  Make  Bich  Preserves. 

Any  kind  of  fruit  can  be  preserved  in  syrup  in  this  way. 
Weigh  the  fruit  after  stoning  and  paring,  and  allow  one 
pound  of  sugar  to  each  pound  of  fruit.  Make  of  this  a 
syrup  as  above.  Then  put  in  the  fruit,  and  boil  slowly  till 
clear.  Fill  jars  two  thirds  full  of  fruit ;  boil  the  syrup 
almost  to  a  jelly,  and  pour  hot  over  the  fruit. 

Candied  Fruits, 

Peel  and  stone  plums,  peaches,  or  cherries.  Have 
ready  a  thick  syrup,  made  by  boiling  together  one  pound 
of  sugar  to  one  cup  of  water.  (This  is  the  proportion^ 
Put  in  the  fruit,  and  boil  very  slowly  till  tender.  Do 
not  leave  it  on  the  stove  after  this,  it  would  spoil  the 
shape  of  the  fruit.  Set  away  the  preserving-kettle,  just 
as  it  is,  in  a  cool  place.  Leave  the  fruit  in  the  syrup  for 
two  days,  to  absorb  it.  Take  out  the  pieces  then,  and 
drain  them.  Sprinkle  each  one  thickly  with  granulated 
sugar,  covering  every  side.  Lay  them  on  clean  paper, 
and  set  in  the  air  (but  not  in  the  sun)  to  dry.  Turn  them 
often. 

Pack  in  pasteboard  boxes,  v  ith  paper  laid  between  the 
layers.  Keep  in  a  cool  place. 

Candied  fruit  is  easily  made,  and  is  useful  in  a  house 
subject  to  the  sudden  arrival  of  company,  as  a  variety  of 
pretty  desserts  can  quickly  be  made  with  it. 


Preserves  and  Jellies.  361 

Tutti-Frutti  Preserve  (without  boiling). 

Begin  to  make  this  preserve  with  the  first  fruit  that 
comes,  and  put  in  some  of  every  kind  in  its  season,  until 
fall,  being  sure  to  use  one  pound  of  black  cherries,  for 
they  improve  the  color  of  the  preserve. 

Do  not  wash  berries.  Prepare  other  fruit  as  for  pre- 
serving, removing  peels,  cores  and  stones.  Quarter  the 
large  fruits.  Use  as  much  or  as  little  of  any  kind  of 
fruit  as  you  like.  The  idea  is  to  blend  the  flavor  of  all. 
The  fruit  must  be  sound  and  ripe,  and  perfectly  dry. 
Weigh  what  you  put  in  each  time,  and  allow  to  one  pound 
of  fruit  three  quarters  of  a  pound  of  granulated  sugar. 
Use  a  two  gallon  stone  jar  with  a  cover.  Put  in  it  one 
quart  of  white  brandy,  or  Arrac  do  Batavia.  Keep  the  jar 
in  a  cool,  dry  place,  taking  care  to*  cover  it  every  time 
after  putting  in  the  fruit.  The  fruit  is  not  to  be  cooked, 
but  merely  dropped  into  the  brandy  with  the  sugar,  and 
stirred  well  with  a  wooden  spoon. 

The  whole  must  be  stirred  thoroughly  every  day  to  dis- 
solve the  sugar,  and  ensure  the  success  of  the  preserve. 

Ready  for  use  within  a  week  after  the  last  fruit  is  put 
in.  It  will  keep  a  year,  and  is  very  rich  and  delicious. 

Brandy  Peaches  (No.  1). 

Weigh  the  peaches,  and  weigh  an  equal  number  of 
pounds  of  sugar.  Pour  boiling  water  over  the  peaches,  a 
few  at  a  time,  then  the  skins  can  be  easily  removed  with- 
out waste,  or  injury  to  the  fruit. 

Have  ready  a  large  stone  jar,  and  put  each  peach  in  it 
as  soon  as  skinned,  until  you  have  a  layer  of  peach. 
Sprinkle  thickly  with  sugar.  Fill  up  the  jar  with  layers 
of  peaches  and  sugar  till  all  are  used.  The  heat  of  the 
peach  melts  the  sugar,  and  thus  a  syrup  is  made.  For 
one  basket  of  peaches  allow  three  quarters  of  a  gallon  of 
white  brandy. 


362  How  to  CooJc  Well. 

Cover  the  jar,  and  leave  them  Several  days.  Then  put 
into  glass  jars  and  seal. 

If  any  of  the  sugar  should  remain  undissolved  in  the 
bottom  of  the  stone  jar,  when  you  remove  the  fruit,  stir 
it  well  in  the  jar  before  pouring  over  the  peaches. 

Although  this  receipt  is  called  Brandy  Peaches,  one  can 
just  as  well  use  the  spirits  of  white  whiskey,  or,  as  it  is 
sometimes  styled,  French  spirits.  It  is  only  one  quarter 
the  price  of  the  genuine  article,  which  is  very  scarce,  and 
rarely  imported.  A  dishonest  dealer  will  sell  the  spirits 
for  it,  anyway. 

No.   2. 

Pare  the  peaches,  and  drop  each  one,  at  once,  into  cold 
water. 

Make  a  very  rich  "  Syrup,"  and  boil  a  few  at  a  time  in 
it,  until  they  are  tender  enough  to  run  a  straw  to  the  pit. 
Then  lay  them  separately  on  dishes  till  they  are  quite  cold. 

Make  a  new  syrup,  as  rich  as  possible,  using  only  enough 
water  to  moisten  the  sugar.  Put  the  peaches  in  the  jars, 
until  about  two  thirds  full.  To  every  cupful  of  syrup  put 
a  cupful  of  white  brandy,  and  fill  up  the  jars.  Lastly, 
throw  in  each  jar  two  or  three  tablespoonfuls  of  sugar, 
and  seal  them. 

These  will  keep  a  number  of  years. 

For  directions  about  brandy,  see  last  receipt. 

Preserved  Peaches. 

Pare,  stone,  and  weigh  the  fruit.  The  skins  may  be 
removed  by  scalding,  like  tomatoes ;  there  is  then  less  waste 
than  if  a  knife  is  used.  Allow  one  pound  of  sugar  to 
each  pound  of  peaches.  Put  half  the  sugar  at  the  bottom 
of  the  kettle,  then  the  fruit  and  the  rest  of  the  sugar, 
with  half  a  cupful  of  water  to  every  four  pounds.  Heat 
slowly,  and  boil  steadily  and  gently  until  the  fruit  is  clear 
and  tender  (about  an  hour  and  a  half).  Take  out  the 


Preserves  and  Jellies.  363 

pieces  with  a  skimmer,  and  spread  on  platters  to  cool. 
Boil  the  syrup  fifteen  minutes  longer  fast  /  stir  it  and 
take  off  the  scum.  Fill  the  jars  two  thirds  full  of  peaches. 
Pour  on  the  boiling  syrup,  and  when  cold,  seal.  (Three 
and  three  fourths  pounds  peaches  fill  two  quart  jars.)  If 
any  syrup  is  left  add  one  cupful  sugar  to  a  quart,  and  boil 
down  to  a  jelly. 

Preserved  Citron. 

Peel  the  citron,  and  cut  into  thin  slices.  To  each  pound 
of  citron  put  one  pound  of  sugar.  Put  alternate  layers 
of  citron  and  sugar  in  a  deep  bowl,  and  let  it  stand  over 
night.  In  the  morning  the  bowl  will  be  full  of  syrup. 
Put  the  syrup  on  the  stove.  When  boiling  hot,  add  the 
citron  and  let  it  boil  gently  half  a  day,  or  until  it  is  trans- 
parent. Add  a  few  slices  of  lemon,  and  seal  in  jars. 

Preserved  Watermelon  Rind. 

'  Pare  off  thin  the  green  outside,  and  cut  away  the  white 
soft  part  inside.  Then  cut  into  various  shapes,  and  soak  in 
salt  and  water  over  night.  Line  your  kettle  with  grape 
leaves.  Boil  in  .clear  water  three  times,  putting  a  piece 
of  alum  into  the  second  water,  and  keeping  the  rind 
covered  closely  with  grape-leaves  all  the  time.  After  each 
boiling,  throw  it  immediately  into  cold  water,  in  which  let 
it  remain  until  it  becomes  cool.  When  it  can  be  pierced 
with  a  straw  it  is  sufficiently  done. 

To  every  pound  of  rind  (weighed  before  boiling)  allow 
one  and  a  quarter  pounds  of  sugar  and  two  cupfuls  of 
water.  Have  a  syrup  prepared  of  the  sugar  and  water. 
Drain  the  rind  after  the  last  boiling  through  a  colander, 
and  throw  it  into  the  syrup  with  lemon  peel  cut  into  thin 
strips,  using  also  the  juice.  Let  it  boil  slowly  (two  hours, 
or  more  probably)  until  transparent.  A  few  pieces  of 
root  ginger  boiled  with  it  is  an  improvement. 

The  rind  of  one  medium-sized  melon  fills  two  quart  jars. 


364  How  to  Cook  Well 

Transparent  Preserves. 

and  Lemon.') 


Use  fair,  sweet,  firm  apples.  Pare  them,  and  cut  them 
across  the  core  in  slices  a  quarter  of  an  inch  thick.  Remove 
seeds,  but  not  the  core.  Weigh  them.  Boil  very  gently 
in  a  little  water,  till  tender;  then  lift  carefully  on  to 
platters. 

Use  half  the  number  of  lemons  that  you  have  of 
apples.  Weigh  them.  Cut  them  across  the  core  like  the 
apples.  Remove  the  seeds  and  lay  the  slices  on  platters. 
Take  the  weight  of  apples  and  lemons  in  sugar. 

Sprinkle  half  of  it  over  the  lemon  slices  ;  let  it  stand 
several  hours,  until  enough  liquid  has  formed  to  cook  them 
in.  Drain  it  off.  Put  it  in  a  porcelain  kettle  with  the 
rest  of  the  sugar.  When  it  boils,  drop  in  the  lemon  and 
apple  slices,  and  boil  gently  until  the  fruit  is  clear. 

Those  who  dislike  the  taste  of  lemon  peel,  can  use  the 
lemon  juice  only. 

Preserved  Tomatoes. 

(Small,  round,  yellow  Ones.) 

Scald  and  peel  ripe  tomatoes.  To  each  pound  put  one 
pound  of  sugar.  Scatter  it  over  the  fruit  and  let  it  stand 
over  night.  In  the  morning,  drain  off  the  syrup  which 
will  have  formed,  and  boil  it  about  ten  minutes,  re- 
moving the  scum.  Put  in  then  the  tomatoes,  and  boil 
gently  fifteen  minutes.  (Tomatoes  lose  their  shape  and 
become  mushy  if  boiled  fast.)  Then  skim  them  out, 
and  spread  on  platters  to  cool.  Boil  the  syrup  till  it 
thickens  (about  fifteen  minutes  longer).  Put  the  fruit 
in  jars  with  a  few  slices  of  lemon  in  each  jar,  and  pour 
the  syrup  over  them. 

Seal  when  cold. 

Any  frufc  may  be  preserved  in  this  way. 


Preserves  and  Jellies.  365 

Green  Tomato  Preserves. 

This  is  a  good  way  to  use  green  tomatoes  left  on  the 
vines  late  in  the  season,  after  making  piccalily.  Take 
inside  slices  of  smooth  green  tomatoes.  To  eight  pounds 
of  fruit  allow  four  pounds  of  sugar.  Make  like  "  Preserved 
Tomatoes"  (yellow)  ;  but  add  to  the  syrup,  after  taking  out 
the  fruit,  six  lemons  (sliced)  to  every  eight  pounds. 

Preserved   Pine-apple. 

Remove  skin  and  eyes.  Grate  the  pine-apple,  or  prepare 
thus:  holding  the  pine-apple  in  the  left  hand,  with  a 
silver  fork  tear  out  small  bits,  beginning  at  the  stem  end. 
Throw  away  the  core  which  is  left.  To  each  pound  of 
pine-apple  thus  prepared  allow  three  fourths  of  a  pound  of 
sugar.  Put  the  sugar  on  the  fire  with  one  cupful  of  cold 
water  to  every  two  pounds  of  sugar.  Heat  slowly  and  let 
it  just  begin  to  boil  before  adding  the  fruit,  which  should 
be  made  very  hot  first  by  being  set  in  a  sauce-pan  put 
into  boiling  water  at  the  back  of  the  stove.  (Heating 
the  fruit  in  this  way  before  adding  to  the  syrup  prevents 
that  hardness  which  is  often  so  disagreeable  in  preserved 
pine-apple.)  Boil  all  together  slowly  for  fifteen  minutes. 
Then  put  into  jars,  and  seal  when  cold. 

Four  medium-sized  pine-apples  will  fill  two  quart-jars 
and  one  pint. 

Another  (without  boiling).  Take  pine-apples  which  are 
fully  ripe,  yet  not  soft.  Pare  them  and  pick  out  the  eyes. 
Cut  into  round  slices  half  an  inch  thick.  Allow  one 
and  one  quarter  pounds  of  sugar  to  one  pound  of  fruit 
thus  prepared.  Put  layers  of  fruit  and  sugar  in  a  jar, 
putting  in  the  sugar  tldckly,  or  some  will  be  left  over 
after  the  fruit  is  all  in.  Seal,  and  keep  in  a  cold  place. 
This  keeps  perfectly,  is  quickly  prepared  without  the 
heat  of  a  fire,  and  is  as  good  as  freshly  sugared  pine-apple 
a  year  afterwards. 


3G6  How  to  Cook  WeU. 

Preserved  Apples. 

Peel,  qunrter,  and  core  firm,  sour  apples  (ISTewtown 
pippins  are  best).  To  each  pound  of  fruit  thus  prepared 
allow  one  pound  of  sugar  (brown  will  do).  Put  the 
latter  on  the  fire  with  one  pint  of  water  for  every 
three  pounds  of  sugar.  Boil  till  it  thickens  well.  Then 
skim  and  put  in  the  fruit,  with  one  lemon  (sliced)  for 
each  pound  of  fruit,  and  a  few  pieces  of  whole  white 
ginger  (may  be  omitted).  Boil  very  slowly,  as  apples 
easily  lose  their  shape,  till  clear  and  they  begin  to  fall. 
Then  fill  the  jars.  Boil  the  syrup  a  few  minutes  longer, 
skim,  and  pour  over  the  fruit.  Seal  when  cold.  Make 
jelly  of  the  skins  and  cores.  (See  Quince  Jelly.) 

Preserved  Pears, 

Peel,  but  leave  the  stems  on.  To  every  six  pounds  of 
pears  thus  prepared  allow  four  pounds  of  sugar  and  two 
cupfuls  of  water,  the  juice  of  two  lemons,  and  the  rind  of 
one  and  one  fourth  of  a  cupful  of  whole  white  ginger.  Put 
all  together  except  the  pears,  and  boil  twenty  minutes. 
Skim,  and  put  in  the  pears.  Boil  slowly  till  tender 
(about  one  hour).  Take  them  out  and  boil  the  syrup  till 
very  thick.  Then  skim  it.  Return  the  fruit  and  boil 
slowly  for  two  or  three  minutes.  Then  put  into  jars,  and 
seal  while  hot.  (A  little  prepared  cochineal  should  be 
added  to  give  them  a  good  color,  if  you  wish  them  to 
look  handsome.)  The  hard  winter  pear  should  be  used 
for  this. 

Preserved  Plums. 

Green  Gages  and  Egg-plums  should  be  scalded  for  a 
moment  to  remove  the  skins,  as  with  tomatoes.  Damsons 
and  small  plums  are  preserved  with  the  skins  on  ;  prick 
them  with  a  needle  to  try  to  prevent  their  bursting,  though 
it  is  impossible  wholly  to  avoid  this.  If  you  prefer,  the 
large  plums  may  be  preserved  with  the  skins  on,  also 


Preserves  and  Jellies.  367 

pricking  them  in  the  same  way.  Allow  one  pound  of 
sugar  to  each  pound  of  fruit.  Put  them  in  layers  in  a 
preserving-kettle,  with  sugar  at  top  and  bottom.  Add 
one  pint  of  water  to  every  six  pounds.  Heat  gradually 
to  draw  out  the  juice.  As  soon  as  it  comes  to  a  boil  take 
out  the  plums  carefully  with  a  skimmer  and  spread  upon 
platters  in  the  sun.  Boil  the  syrup  till  thick,  skimming 
well.  Put  back  the  plums  and  boil  ten  minutes.  Spread 
on  platters  again,  but  in  a  cool  place.  When  cold  and 
firm,  fill  jars  two  thirds  full.  Pour  the  hot  syrup  over, 
and  seal  at  once. 

Preserved  Quinces. 

The  yellow,  orange  quince  is  the  best  for  preserving; 
the  other  is  too  hard.  Pare,  quarter,  and  core  (saving 
skins,  seeds  and  cores  for  jelly,  as  there  is  much  richness 
in  them).  Cover  the  quinces  with  plenty  of  water  and 
simmer  till  tender.  Take  out  carefully  and  spread  upon 
platters  to  cool.  Measure  the  liquor,  and  to  every  pint 
allow  nearly  one  pound  of  sugar.  Boil  up  once  and  skim. 
Then  add  the  fruit  and  boil  slowly  for  three  quarters  of 
an  hour.  Then  put  into  jars. 

An  Economical  way  to  make  Quince  Preserves,  is  to 
prepare  sweet  apples  in  the  same  manner  as  the  quinces, 
and  allow  one  third  apple  to  two  thirds  quince  by  weight, 
but  do  not  allow  any  sugar  for  the  apple.  When  the 
quinces  are  clear,  take  them  out  and  put  the  apples  into 
the  syrup ;  boil  till  they  look  as  red  as  the  quinces  (about 
two  hours).  Then  put  the  apple  and  quince  alternately 
in  the  jars,  and  pour  the  syrup  over.  Seal  when  cold. 

When  eaten,  the  apple  and  quince  cannot  be  distin- 
guished from  one  another. 

One  half  a  peck  of  quinces  will  fill  four  quart  jars.  If 
apples  are  used  of  course  it  will  increase  the  quantity.  If 
any  syrup  is  left  over,  save  it  for  flavoring  custards,  etc. 


368  How  to  Cook  Well 

(it  will  keep  several  weeks),  or  to  put  with  the  juice  from 
the  skins  and  cores  when  you  make  jelly  of  them. 

Preserved  Currants. 

Weigh  equal  quantities  of  sugar  and  fruit  stripped 
from  the  stalks.  Boil  the  fruit,  allowing  half  a  cupful 
of  water  to  each  pound  of  fruit,  for  ten  minutes.  Stir, 
and  crush  with  a  wooden  spoon.  Add  the  sugar  (brown 
will  do),  having  heated  it  as  for  jelly.  Boil  ten  minutes 
longer  exactly.  Then  put  into  jars  and  seal.  (Two  pounds 
of  currants  will  fill  three  pint  jars.  One  pound  of  cur- 
rants equals  one  heaping  pint.) 

Preserved  Blackberries. 

The  "  high  "  blackberries  are  not  good  preserved.  To 
one  pound  of  the  "  low  "  blackberries  allow  one  pound  of 
sugar.  Put  in  layers  in  the  kettle  with  sugar  on  top,  and 
fruit  on  the  bottom.  The  fruit  is  so  juicy  that  no  water 
is  necessary.  Heat  gradually,  boil  gently  one  hour,  stir- 
ring often.  Then  put  in  jars  and  seal  hot. 

Preserved  Oranges. 

(Marion  Harland's  Receipt.) 

(This  is  the  very  best  way  to  make  Orange  Preserves.) 
Allow  pound  for  pound.  Pare  half  of  the  oranges 
and  cut  the  rind  into  shreds.  Boil  in  three  waters  until 
tender,  and  set  aside.  Grate  the  rind  of  the  remaining 
oranges,  and  take  off  and  throw  away  every  bit  of  the  thick, 
white,  inner  skin;  quarter  all  the  oranges,  and  take  out 
the  seeds.  Chop  or  cut  them  into  small  pieces ;  drain  all 
the  juice  that  will  come  away,  without  pressing  them, 
over  the  sugar.  Heat  this,  stirring  until  the  sugar  is  dis- 
solved, adding  a  very  little  water,  unless  the  oranges  are 
very  juicy.  Boil  and  skim  five  or  six  minutes;  put  in  the 
boiled  shreds  and  cook  ten  minutes ;  then  the  chopped 


Preserves  and  Jellies.  369 

fruit  and  grated  peel,  and  boil  twenty  minutes  longer. 
Put  into  jars,  and  when  cold  seal. 

Two  dozen  oranges  fill  three  quart-jars  and  one  pint-jar. 

Orange   Marmalade. 

Peel  the  fruit.  Put  the  peels  on  to  boil.  Let  them  boil 
a  long  time,  changing  the  water  several  times.  Cut  the 
oranges  across  the  grain,  so  as  to  remove  the  seeds.  Take 
off  all  the  thick,  white  skin.  Put  the  peel  through 
the  colander ;  then  weigh  peel,  pulp  and  juice,  all  to- 
gether. Allow  a  little  more  than  three  quarters  of  a 
pound  of  sugar  to  one  pound  of  fruit.  Put  it  on  the 
fire,  and  notice  when  it  begins  to  boil.  After  that  let  it 
boil  twenty  minutes,  stirring  all  the  time  to  prevent  burn- 
ing. Put  into  bowls;  and  when  cold,  paste  paper  over 
them. 

Three  dozen  oranges  will  fill  nine  pint-jars. 

Grape  Jam. 

"Wash  the  grapes,  and  while  wet,  separate  the  skin  from 
the  pulp,  keeping  them  in  two  different  dishes.  Put  the 
pulp  into  the  preserving-kettle.  When  thoroughly  heated, 
pass  it  through  a  strainer  to  separate  the  seeds ;  then 
put  with  it  the  skins,  and  weigh.  To  one  pound  allow 
three  quarters  of  a  pound  of  sugar.  If  necessary,  add  a 
very  little  water  to  keep  from  burning ;  but,  in  general, 
grapes  are  juicy  enough  of  themselves. 

Boil  slowly  three  quarters  of  an  hour. 

This  is  a  delicious  jam. 

The  skins  are  separated  from  .the  pulp,  so  that  the  lat- 
ter will  pass  more  readily  through  the  strainer.  Never 
put  grapes,  even  for  a  moment,  into  tin,  for  the  tin  will 
discolor  them. 

The  wild  grape  is  much  the  best  for  this  purpose. 


370  How  to  Cook  Well. 

Quince  and  Pear  Marmalade. 

Wash  and  quarter  the  fruit,  without  paring  or  coring 
it.  Then  boil  it  in  enough  water  to  cover  it.  When 
rather  soft  take  it  out,  cut  out  the  cores  and  pare  off  the 
skin,  and  cut  it  into  thin  slices. 

Weigh  the  fruit  and  allow  half  a  pound  of  sugar 
to  one  pound  of  fruit.  Put  the  sugar  into  the  water  in 
which  the  fruit  was  boiled,  and  boil  to  a  syrup.  Stew 
the  fruit  gently  in  this  until  the  syrup  is  absorbed,  stir- 
ring almost  constantly.  Then  put  it  away  in  jars ;  to  be 
covered  when  cold,  with  paper  pasted  over  it. 

If  you  like,  flavor  this  with  lemon  or  cinnamon  just 
before  removing  from  the  fire. 

Tomato  Marmalade. 

Use  either  green  or  ripe  tomatoes,  or  both  together. 
Scald  and  skin  them. 

To  each  pound  of  tomatoes  add, 
£  pound  brown  sugar.  1 1  teaspoonful  cloves, 

i  tablespoonful  cinnamon. 

Stew  alt  together,  without  the  addition  of  water.  Stir 
constantly  as  they  thicken.  When  reduced  to  a  thick 
pulp,  remove  from  the  fire;  put  into  jars,  and  when  cold 
paste  paper  over  them. 

This  is  a  pleasant  accompaniment  to  cold  meat. 

Rhubarb  Marmalade. 


2  pounds    rhubarb,    cut  into 
pieces. 


pounds  sugar, 
lemon,  rind  only. 


Put  all  together  into  a  deep  dish,  cutting  the  rind  of 
the  lemon  fine.  Let  it  stand  till  the  next  day.  Then 
pour  off  the  juice  into  a  porcelain  preserving-kettle,  and 
boil  nearly  three  quarters  of  an  hour.  Add  the  fruit  and 
boil  ten  minutes.  Put  into  jars,  and  seal  when  cold. 


3  pounds  peaches. 
3  pounds  quinces. 


Preserves  and  Jellies.  371 


Medley  Marmalade. 

1  pound  apples. 
4  lemons. 


2  pounds  pears. 

Pare,  stone,  and  core  the  fruit.  Weigh  it  and  slice 
thin  or  chop  coarse.  To  every  pound  of  fruit  allow 
half  a  pound  of  sugar.  Put  the  fruit  and  sugar  in 
alternate  layers,  and  leave  until  next  day.  Then  put  all 
together  into  the  preserving-kettle,  with  the  pulp  of  the 
lemon,  and  the  rind  cut  into  very  thin  strips.  Boil  a  long 
time,  stirring  frequently  —  almost  constantly  after  it 
begins  to  thicken.  When  it  looks  clear  and  is  almost  as 
thick  as  jelly,  dip  it  into  bowls,  and  when  cold,  paste 
paper  over  the  top.  This  can  be  made  into  jam,  by  put- 
ting it  into  jars  before  it  thickens  much. 

It  is  very  delicious  either  way.  If  you  cannot  get  all 
these  fruits,  any  two  or  three  alone  are  good.  Save  cores 
and  peel  to  make  a  delicious  jelly.  (See  Quince  Jelly.) 

Jam  (any  Kind  of  Fruit). 

Pare,  core,  and  quarter  the  fruit.  (Use  sour  or  sweet 
apples,  pears,  quinces,  peaches,  etc.,  or  berries  of  any  kind.) 
Boil  (gently  at  first)  in  enough  water  to  cover  them,  until 
quite  soft.  Then  add  a  few  pieces  of  root  ginger,  and  the 
rind  and  juice  of  a  lemon,  with  three  quarters  of  a  pound 
of  sugar  to  one  pound  of  fruit.  Boll  (stirring  constantly) 
until  thick.  Put  into  jars,  and  when  cold  seal. 
To  Can  Fruit. 

Any  kind  of  fruit  can  be  canned  in  this  way.  Simply 
boil  it  till  tender,  adding,  when  half  done,  sugar  to 
taste.  It  is  not  necessary  to  have  more  thai*  one  table- 
spoonful  to  each  quart,  for  it  is  not  the  amount  of  suc/ar 
that  ensures  the  "keeping"  of  the  fruit,  but  its  being 
sealed  while  boiling  hot.  The  less  sugar  used,  the  better, 
for  then  you  get  the  flavor  of  the  fresh  fruit,  which  is 
so  desirable  in  canned  things.  As  soon  as  the  fruit  is 


372  How  to  Cook  Well 

thoroughly  tender,  and  the  sugar  is  entirely  dissolved, 
put  into  jars  in  this  way ;  set  the  jars  in  a  large  pan  of 
warm  water  at  the  side  of  the  stove,  having  rolled  them, 
with  the  tops  off,  in  a  pan  of  very  hot  water.  (Be  sure 
to  see  that  the  jars,  with  the  rubbers  and  tops,  are  all  in 
order,  before  you  put  the  fruit  to  cook.)  Do  not  have 
the  rubbers  on.  With  a  ladle  dip  the  hot  fruit  into  the 
hot  jars,  putting  one  ladleful  into  each  in  turn,  to  heat 
them  all  gradually,  and  prevent  their  cracking.  Then, 
without  taking  from  the  stove,  wipe  off  carefully  around 
the  tops,  where  any  of  the  fruit  or  juice  has  been  spilled, 
and  slip  on  the  rubbers.  With  a  cloth  wrapped  around 
the  jar  to  prevent  burning  your  fingers,  hold  the  jar  firm, 
while  you  screw  on  the  top.  When  all  are  screwed  down, 
begin  at  the  first  and  screw  more  tightly ;  you  will  find  as 
the  day  goes  on  that  this  will  have  to  be  repeated  several 
times,  for  as  the  jars  cool  they  will  shrink,  thus  leaving 
the  tops  loose.  In  this  repeated  tightening  of  the  tops, 
lies  one  great  secret  of  success  in  canning.  If  these 
directions  are  carried  out,  and  the  jars  kept  in  a  cool 
dark  place,  the  fruit  will  keep  for  a  year  or  more  without 
any  trouble ;  i.  e.  if  care  is  taken  to  use  only  fruit  which 
is  in  prime  condition  (ripe,  but  not  over  ripe),  and  no 
decayed  pieces  are  put  in.  Some  say  it  is  well  to  put  a 
silver  fork  in  the  jars  while  filling  them  to  prevent  their 
cracking. 

Canned  Tomatoes. 

Get  the  Trophy  tomato  if  possible,  early  in  Septem- 
ber. Scald  and  take  off  the  skins.  Cut  in  small  pieces, 
taking  care  not  to  put  in  a  particle  of  green,  for  that 
would  cause  them  to  ferment.  Add  no  water.  Heat  and 
boil  fast.  If  you  heat  slowly  too  much  juice  is  drawn 
out.  Add  a  little  salt.  Boil  ten  minutes.  Then  pour 
boiling  hot  .into  glass  jars,  and  seal  at  once. 

One  half  bushel  fills  eight  quart-jars. 


Preserves  and  Jellies.  373 

String  Beans  Canned, 
Just  like  "  Canned  Tomatoes."     These  keep  well. 

TO  MAKE  JELLY. 

All  fruit  can  be  made  into  jelly  by  the  same  rule, 
though  some  kinds  require  less  water  than  others  in  boil- 
ing, on  account  of  their  juciness,  and  less  sugar  is  required 
for  quinces  than  for  other  fruit.  Tart  fruits  make  the 
firmest  jelly.  Before  making  jelly  read  over  directions 
on  page  359.  Boil  the  fruit  (which  should  not  be  over 
ripe)  in  just  enough  water  to  cover  it.  Then  strain  in 
a  bag ;  without  squeezing,  if  you  want  a  very  clear  jelly. 
A  good  plan  is  to  make  jelly  of  the  juice  obtained  with- 
out squeezing,  in  one  kettle ;  then  squeeze  the  pulp  that 
is  left,  and  make  an  inferior  jelly  (suitable  for  jelly-cake, 
etc.),  in  a  separate  kettle. 

Measure  the  juice,  and  to  each  pint  of  juice  allow  one 
pint  (or  one  pound)  of  white  sugar.  Put  the  juice  on  the 
fire,  and  spread  the  sugar  on  platters  in  the  oven,  so  that 
it  and  the  juice  will  be  hot  by  the  same  time.  Leave  the 
oven  door  open,  and  stir  the  sugar  often  to  prevent  burn- 
ing. If  it  docs  burn,  it  will  not  be  spoiled,  for  the  lumps 
can  be  taken  out  after  it  is  added  to  the  juice.  Notice 
when  the  juice  begins  to  boil,  and  boil  it  exactly  twenty 
minutes  from  the  time  it  begins.  Then  add  the  sugar, 
and  stir  quickly,  till  well  dissolved ;  no  longer.  Let  it  boil 
up  a  moment  without  touching  it,  and  then  fill  the  glasses 
(prepared  as  for  canning)  without  delay,  before  the  jelly 
stiffens.  Do  not  cover  till  cold.  No  jelly  should  be 
boiled  for  any  length  of  time ;  it  darkens  it  and  spoils  the 
flavor. 

Grape  Jelly. 

Boil  the  grapes  without  the  addition  of  water,  but 
mash  them  well.  Proceed  as  above.  Allow  one  pint 


374  How  to  Cook  Well 

of  sugar  to  one  pint  of  juice  for  ripe  grapes.  The  green 
wild  grapes  should  have  one  and  a  quarter  pints  sugar  to 
one  pint  juice. 

Barberry  Jelly. 

Proceed  as  with  other  jelly,  but  this  will  need  to  boil 
ten  minutes  after  the  sugar  is  added. 

Apple  or  Crab-apple  Jelly. 

Cut  the  fruit  in  quarters  without  paring,  and  boil  in 
enough  water  to  cover  it.  There  is  much  richness  in  the 
seeds  and  skins. 

See  To  Make  Jelly. 

Quince  Jelly. 

Proceed  as  with  "Apple  Jelly,"  but  allow  only  three 
quarters  of  a  pint  of  sugar  to  one  pint  juice,  as  the  juice 
is  very  rich.  A  good  jelly  can  be  made  from  the  skins 
and  cores  alone,  left  from  preserving  quinces.  Boil  them 
with  three  or  four  whole  quinces,  for  a  long  time,  till  the 
liquor  has  a  strong  flavor.  Then  proceed  as  with  other 
jelly,  allowing  one  pint  of  sugar. 

Currant  Jelly. 

(Condensed  from  Scribnefs  Monthly.') 

Use  the  currants  as  soon  as  fully  ripe.  Do  not  wash 
them,  but  pick  them  over.  Weigh  them,  without  taking 
off  the  stems.  Allow  half  a  pound  of  granulated  sugar  to 
every  pound  of  fruit.  Put  a  few  currants  into  a  porce- 
lain-lined kettle,  and  press  out  the  juice  to  prevent  burn- 
ing ;  then  add  the  remainder  of  the  fruit,  and  boil  freely 
for  twenty  minutes,  stirring  occasionally  to  prevent  burn- 
ing. Take  out  and  strain  through  a  three-cornered  bag, 
into  earthen  vessels,  never  in  tin.  When  strained,  return 
it  to  the  kettle,  without  measuring.  Let  it  boil  thoroughly 
for  a  moment  or  so.  Then  add  the  sugar.  The  moment 


Catsups  and  Pickles.  375 

the  sugar  is  entirely  dissolved,  it  is  done,  and  must  be  im- 
mediately put  into  glasses. 

This  receipt  never  fails,  and  it  is  the  easiest  way  to 
make  jelly. 

Other  Jellies 

are  all  made  alike.     See,  To  Make  Jelly. 


CATSUPS  AND  PICKLES. 
"Walnut  Catsup. 

Gather  walnuts  while  tender  enough  to  run  a  needle 
through  them.     Pound  in  a  marble  mortar.     Put  them  in 

O 

a  preserving-kettle.  Cover  them  with  water  and  let  them 
simmer  for  two  hours.  Strain  out  the  liquor,  and  to 
every  pint  add  one  tcaspoonful  each,  garlic,  mace  and 
cloves.  Boil  it  down  to  less  than  half  the  quantity.  Fill 
bottles  half-full,  and  fill  up  with  strong  vinegar.  Cork 
tight.  It  is  ready  for  use  at  once. 

Cucumber  Catsup  (without  Cooking). 


1  dozen  large,  ripe  cucumbers. 
3  onions,  minced. 


1  tablespoonful  salt. 
1  quart  best  vinegar. 


3  red  peppers,  minced. 

Pare  the  cucumbers,  and  grate  them,  taking  out  all  the 
seeds.  Put  this  pulp  into  a  bag  of  thin  muslin,  or  cheese- 
cloth, and  hang  it  up  to  drain  over  night.  In  the  morn- 
ing throw  away  the  liquid  which  has  dripped  out.  To 
what  is  left  in  the  bag  add  the  ingredients  given  above. 
Stir  well  after  putting  in  the  vinegar,  and  bottle  and  cork 
tightly. 

This  will  keep  well  all  winter,  and  is  an  extremely  good 
relish  for  fish. 

Tomato  Catsup  (No.  1). 

Take  small,  red,  ripe  tomatoes ;  wash,  but  do  not  skin 


376 


How  to  CooJc   Well. 


them.  Boil  in  a  porcelain  kettle  for  one  hour  from  the 
time  they  begin  to  boil.  Then  rub  them  through  a  hair 
sieve.  To  each  quart  of  juice  add 


1  table  spoon  ful  cinnamon. 
£  tablespoonful  black  pepper. 
\  tablespoonful  cayenne  pepper. 


i  a  nutmeg,  grated. 

1  tablespoonful  good  mustard. 

i  cupful  salt. 


Taste  it  after  stirring  well  together,  and  add  more  salt, 
if  necessary.  Boil  all  together  for  three  hours.  Then 
measure  again,  and  to  each  quart  of  juice  add  one  pint 
of  good  cider  vinegar. 

Boil  half  an  hour  longer.     Bottle  hot,  and  seal  hot. 

This  will  keep  for  years,  and  will  not  require  to  be 
shaken  before  using. 

No.  2. 

1  gallon  tomatoes. 

1  pint  vinegar. 

9  tablespoonfuls  salt. 

3  tablespoonfuls  black  pepper. 


3  tablespoonfuls  mustard  seed. 
1  teaspoonful  cayenne. 
k  teaspoonful  cloves. 
£  teaspoonful  allspice. 


Peel,  boil  and  strain  the  tomatoes ;  then  add  the  other 
ingredients,  and  boil  until  reduced  one  half.  Bottle  and 
seal  while  hot. 

Cold  Catsup  (no  Cooking). 


j  J  peck  ripe  tomatoes. 
I  Salt. 

2  roots  horse-radish  (grated). 

£  cupful  salt. 

£  cupful  white  mustard  seed. 

i  cupful  black  mustard  seed. 

1  cupful  fine  chopped  onion. 

1  cupful  sugar. 


1  tablespoonful  black  pepper. 

2  red  peppers  cut  fine  (without 

seed). 
6    heads  celery  chopped  fine. 

1  teaspoonful  ground  cloves. 

2  teaspoonfuls  ground  cinna- 

mon. 
l£  pints  vinegar. 


Slice  the  tomatoes  fine.  Sprinkle  salt  lightly  over 
them  and  let  them  stand  two  hours.  Measure  out  the 
other  ingredients  and  mix  them  together.  Then  drain 
the  tomatoes  well,  put  them  in  the  mixture,  and  stir  all 
thoroughly  together.  Seal  in  jars. 


Catsups  and  Pickles.  377 


English  Chertney. 


4  pounds  tomatoes. 

3  pounds  raisins. 

G  large  onions  (grated). 


1  pound  salt. 

1  ounce  cayenne  pepper. 

1  quart  vinegar. 


2  pounds  brown  sugar. 

"  Bake  "  the  tomatoes.  "  Stone  "  and  chop  the  raisins. 
Mix  all  together,  mashing  the  tomatoes  fine.  Stir  occa- 
sionally for  a  day  or  two,  then  bottle.  No  more  cooking 
is  necessary. 

Chili  Sauce. 
(^1  Nice  JSelish  for  Cold  Meat.) 


1  bushel  ripe  tomatoes,  peeled. 

2  dozen  onions. 

1C  large  red  peppers. 


1    pint  salt. 

18    tablespoonfuls  brown 
sugar. 


2i  quarts  vinegar. 

Chop  the  tomatoes,  onions  and  peppers.     Boil  all  to- 
gether for  a  long  time.     Seal  while  hot. 

Spiced  Currants. 
(To  eat  with  Meats.) 


5  pounds    ripe     currants, 

stemmed. 
4  pounds  sugar. 


1  pint  vinegar. 

2  tablespoonfuls  cloves. 

2  tablespoonfuls  cinnamon. 


Boil  all  together  half  an  hour.  Put  into  jars  and  seaJ 
when  cold. 

This  will  keep  for  years. 

Pickled  Blackberries. 

3  quarts  blackberries.  I  1  quart  brown  sugar. 

1  quart  vinegar. 

Boil  all  together  for  ten  minutes  and  seal  hot. 

Nasturtium  Seed  (without   boiling). 

Gather  the  seed,  while  green,  and  drop  them  as  you 
collect  them,  into  a  bottle  of  cold  vinegar.  Ready  for  use  in 
six  months.  They  are  an  excellent  substitute  for  capers. 


378  How  to  Cook  Well. 

Sliced  Cucumbers. 

Slice  one  dozen  ordinary-sized  cucumbers  and  on*1  dozen 
lemons.  Sprinkle  with  salt,  and  let  stand  for  two  hours. 
Drain  well,  and  have  ready  on  the  stove  boiling  vinegar 
with  pepper.  Drop  in  the  cucumbers  and  let  them  come 
to  a  boil.  Then  put  into  glass  jars  and  seal.  Use  spices, 
if  you  like.  These  are  like  a  dish  of  fresh  cucumbers. 
Pickled  Apples. 


1  quart  good  vinegar. 
G  cupfuls  brown  sugar. 


1  teaspoonful  cinnamon. 
Apples  sweet  or  sour,  but  firm. 


1  teaspoonful  cloves. 

Bring  the  vinegar  and  sugar  to  a  boil.  Remove  the 
scum  and  put  in  the  spices. 

Pare,  core  and  quarter  the  apples,  and  put  them  into 
the  syrup.  Let  them  boil  very  slowly  until  they  can  be 
easily  pierced  with  a  broom  straw. 

Pickled  Pears. 
1  peck  hard  pears. 


1  ounce  cinnamon. 

1  ounce  cloves. 

1  ounce  white  mustard  seed. 


2  quarts  vinegar. 

3  pounds  brown  sugar. 

While  the  vinegar  and  sugar  and  spices  are  heating, 
peel  the  pears,  but  do  not  core  them.  Leave  the  stems 
on.  (If  you  choose  you  need  not  even  peel  them.)  Lay  in 
the  pears,  and  boil  slowly,  having  the  kettle  covered. 
When  tender  take  them  out,  put  them  in  a  stone  jar,  and 
pour  the  liquor  (boiling  hot)  over  them.  When  cold, 
tie  a  cloth  over  the  top  of  the  jar. 

Sweet  Pickle. 
(Pmrs,   Peaches  or   Cherries.} 

Pare  peaches  and  pears.     Stone  peaches  and  cherries. 
To  seven  pounds  of  fruit,  allow 


3i  pounds  good  brown  sugar. 
1    pint  vinegar. 


1  ounce  mace. 
1  ounce  cloves. 


1    ounce  cinnamon. 
Put  the  fruit  in  a  jar.    Boil  the  vinegar  and  spice  (tied 


Catsups  and  PicJdes.  379 

in  a  bag)  together,  and  pour  while  hot  over  the  fruit.  Let 
it  stand  two  days.  Then  pour  off  the  vinegar.  Bring  it  to 
a  boil  and  put  in  the  fruit.  Boil  all  together  until  clear. 
Put  into  a  jar,  and  when  cold  tie  a  cloth  over. 

Sweet  Cucumber  Pickles,  or  Water-Melon  Rind. 


12  ripe  cucumbers. 
2  quarts  vinegar. 
2  pounds  sugar. 


1  ounce  cloves  (whole). 
1  ounce  cinnamon  (stick). 
Salt. 


Pare  and  quarter  the  cucumbers,  and  scrape  out  the 
seeds  and  inside,  leaving  only  the  rind.  Sprinkle  them 
with  salt  and  let  them  stand  over  night,  to  draw  out  the 
bitterness. 

In  the  morning  rinse  off  the  salt,  and  put  them  in  a 
porcelain  kettle,  with  the  vinegar,  sugar  and  spices,  in  a 
bag.  Boil  all  together  slowly  twenty  minutes.  Take  out 
the  cucumbers  when  tender  and  boil  the  liquor  for  half 
an  hour  longer.  Pour  it  over  the  cucumbers  while  hot. 
Put  them  in  a  stone  jar  with  the  bag  of  spices. 

It  will  keep  a  year  even  if  unsealed. 

Water-melon  rind,  pared,  may  be  pickled  in  the  same 
way.  If  you  wish  you  may  leave  the  cloves  out  of  the 
bag,  and  stick  them  into  the  rind. 

It  ensures  their  keeping,  if  after  a  few  days  the  liquor 
is  drained  off,  boiled  over  again,  and  poured  over  the 
pickles  once  more. 

Pickled  Cabbage. 


1  large  firm  head  of  cabbage. 

i  dozen  onions. 

Salt. 

1  pint  vinegar. 

1  cupful  sugar. 

1  teaspoonful  ground  mustard. 


1  teaspoonful  black  pepper. 
1  teaspoonful  cinnamon. 
1  teaspoonful  turmeric. 
1  teaspoonful  mace. 
1  teaspoonful  allspice. 
1  teaspoonful  celery  seed. 


Remove  the  outside  leaves  of  the  cabbage  and  shave 
fine  ;  chop  the  onions.  Put  them  in  layers  with  the  salt, 
and  leave  for  twenty-four  hours.  Then  scald  the  vinegar ; 


380  How  to  Cook  Well 

add  the  sugar  and  spices,  and  boil  for  a  few  minutes. 
Add  the  cabbage  and  onions  drained  ;  simmer  for  half  an 
hour,  and  put  into  jars. 

Red  cabbage  may  be  mixed  with  the  white. 

Pickled  Cabbage  (without  boiling). 

Shave  a  head  of  cabbage,  and  pack  firmly  in  a  jar,  with 
layers  of  salt,  pepper  and  two  tablespoonfuls  white  mus- 
tard seed  (also  two  red  peppers,  and  two  heads  celery, 
chopped,  if  you  like).  Pour  cold  vinegar  over  all. 
Sprinkle  the  top  with  powdered  cloves.  Cover  with  a 
small  plate,  with  a  weight  on  it  (a  stone  will  do)  to  keep 
the  cabbage  under  the  vinegar.  Cover  the  jar.  This 
will  be  ready  to  use  in  about  a  week  and  will  keep  sev- 
eral months. 

Pickled  Cucumbers. 

Take  small  cucumbers.  Wash  them  carefully  and 
place  in  stone  jars.  Make  a  weak  brine  (a  handful  of 
salt  to  one  and  a  half  gallons  of  water).  When  scalding 
hot,  turn  over  the  cucumbers  and  cover.  Repeat  this 
three  mornings  in  succession,  taking  care  to  skim  thor- 
oughly. On  the  fourth  day  put  a  piece  of  alum,  the  size 
of  a  walnut,  into  a  porcelain  kettle  of  vinegar.  Make  it 
scalding  hot  and  then  put  in  as  many  cucumbers  as  the 
vinegar  will  cover.  Do  not  let  them  boil,  but  take  them 
out  as  soon  as  scalded  through,  and  replace  with  others, 
adding  each  time  a  small  piece  of  alum.  (The  alum  is  to 
make  the  pickles  crisp.)  When  this  process  is  through, 
throw  out  the  vinegar;  and  replace  with  good  cider  or 
white  wine  vinegar  and  spices  in  the  following  proportion  : 


1  gallon  vinegar. 

1  cupful  sugar. 

2  or  three  red  peppers  (or 

green). 


14  dozen  allspice,  whole. 
1    dozen  blades  mace. 
3    tablespoonfuls    white    mus- 
tard seed. 


3  dozen  cloves,  whole. 

While  this  is  heating,  sort  the  pickles,  and  place  in 


Catsups  and  Pickles.  381 

stone,  or  glass  jars.  When  the  spiced  vinegar  is  scalding 
hot,  pour  it  over  the  pickles.  Seal,  and  put  away  the  jars 
not  needed  for  immediate  use. 

Pickles  thus  prepared  are  still  fine  and  crisp  at  the 
end  of  a  year. 

Dutch  Cucumbers. 

Boil  and  skim  three  gallons  of  water,  and  two  pounds 
of  coarse  salt.  Select  cucumbers  from  six  to  eight  inches 
long.  Wash  and  wipe  them  carefully ;  then  put  a  layer 
of  them  in  a  big  stone  jar;  one  that  will  hold  at  least  four 
gallons.  Then  put  in  a  layer  of  grape  leaves  and  a  bunch 
of  dill  seed  on  the  stalk.  Go  on  in 'this  way  till  the  jar 
is  full,  topping  it  with  plenty  of  cabbage  leaves.  On  the 
very  top  put  a  large  stone.  Fill  up  with  the  brine,  and 
let  it  stand.  Quiet  fermentation  takes  place.  In  about 
two  or  three  weeks  your  cucumbers  are  done,  and  ought 
to  be  transparent,  like  amber,  with  a  sub-acid  flavor. 

Mustard  Pickle. 


1  quart  onions. 
1  quart  tomatoes. 
1  quart  cucumbers. 

1  quart  cauliflower. 

2  quarts  vinegar. 


J  cupful  flour. 
\  pound  ground  mustard. 
J  teaspoonful    cayenne    pep- 
per. 
J  ounce  curcuma. 


«  §  cupful  sugar. 

Chop  the  onions  and  tomatoes,  slice  the  cucumbers, 
pick  up  the  cauliflower,  and  put  them  to  soak  over  night 
in  a  weak  brine  (i.  e.,  cold  water  slightly  salted).  In  the 
morning,  drain,  and  boil  them  fifteen  or  twenty  minutes 
in  the  vinegar  and  sugar,  reserving  a  part  with  which  to 
moisten  the  flour,  mustard,  pepper  and  curcuma.  Add 
these  and  boil  ten  minutes  longer. 

The  curcuma  is  to  give  it  a  handsome  color,  and  is  ob- 
tained at  a  drug  store. 

You  can  omit  soaking  the  night  before;  in  that  case 
add  salt  while  boiling. 


382  How  to  Cook  Well. 


Picalily  (No.  1). 


\  bushel  green  tomatoes. 
1  dozen  onions  (large). 
1  dozen  green  peppers. 

1  pint  salt. 
Vinegar. 

2  pounds  brown  sugar. 


2  tablespoonfuls  cinnamon. 
1  tablespoonful  allspice. 
1  tablespoonful  cloves. 
1  tablespoonf  ul  pepper, 
i  cupful  mixed  mustard. 
1  pint  grated  horse-radish. 


Chop  rather  fine  the  tomatoes,  onions  and  peppers. 
Mix  well  together,  and  drain  off  the  juice.  Put  in  a  jar 
with  layers  of  salt  over  night.  In  the  morning  drain  off  all 
the  juice,  squeezing  as  dry  as  possible.  Cover  with  vine- 
gar, and  boil  slowly  for  one  hour  in  a  porcelain  kettle. 
Drain  off  the  vinegar  and  pack  in  jars.  Put  into  a  kettle 
the  sugar  and  spices,  the  mustard  and  horse-radish,  with 
enough  fresh  vinegar  to  cover  the  pickles.  Let  it  come 
to  a  boil.  Then  pour,  boiling  hot,  over  the  pickles. 

When  cold,  cover  closely. 


No.   2. 

1  gallon   green   tomatoes, 
chopped  line. 


1  quart  onions,  chopped  fine. 
£  pint  salt. 


Mix  and  leave  it  to  stand  over  night.     In  the  morning 
drain  well,  and  add 


4  green  peppers,  chopped  fine. 
4  teaspoonfuls  mustard  seed. 
2  teaspoonfuls  black  pepper. 
2  teaspoonfuls  cloves. 


2  teaspoonfuls  allspice. 

4  teaspoonfuls  celery-seed. 
1  cupful  sugar. 

3  pints  cider  vinegar. 


Boil  all  for  about  fifteen  minutes.     A  little  ginger  and 
cinnamon  may  also  be  added,  if  liked. 

Pickles  Without  Boiling. 

4  quarts  green  tomatoes.  I  Salt. 

5  large  onions. 

Chop  coarsely,  or  slice  the  tomatoes  and  onions.     Put 


For  the  Sick.  383 


them  in  layers  with  salt  between   and  let   them   stand 
twenty-four  hours.     Then  drain  and  mix  in 

2    ounces  white  mustard  seed. 

li  tablespoonfuls  cloves  (ground). 

l£  tablespoon fuls  ginger  (ground). 

li  tablespoonfuls  allspice. 

li  tablespoonfuls  pepper. 

i    cupful  mustard  (dry). 

Cover  with  cold  vinegar ;  mix  well  before  putting  into 
jars,  and  seal  it  up.  Excellent  and  very  easily  made. 
Heady  for  use  in  one  month.  Keeps  only  one  year. 


FOR  THE  SICK. 

REMARKS. 

Never  consult  the  sick  about  what  they  shall  eat,  but 
notice  for  yourself  what  they  do  and  do  not  like.  If  you 
find  something  that  has  suited  their  taste,  do  not  over- 
whelm them  with  too  constant  a  repetition  of  it.  Make  con- 
stant variety.  Serve  daintily,  with  the  prettiest  dishes 
you  have,  and  remove  the  tray  from  the  sick-room  as 
soon  as  the  meal  is  over.  If  a  little  blanc  mange  or 
pudding  is  made  for  an  invalid,  have  it  in  a  little  mould 
by  itself.  This  is  much  more  appetizing  than  a  piece  cut 
from  a  large  pudding. 

Menu  for  Convalescents. 


Mutton  Broth. 

Chicken  Broth. 

White  Soup. 

Clam  Broth. 

Raw  Oysters. 

Stewed  Oysters. 

Poultry  Hash   (use  dark  meat 

only). 
Boiled  Chicken. 


Raw  Tomatoes. 

Baked  Potatoes. 

Stewed  Potatoes. 

Panada. 

Water  Crackers  with  Jelly. 

Toasted  Crackers. 

Milk  Toast. 

Dipped  Toast. 

Milk  Cracker  Toast. 


384 


How  to  Coo7t  Well. 


Menu  for  Convalescents.   (Continued.) 


Quail  on  Toast. 
Broiled  Birds. 
Beef  Sandwiches. 
Panned  Oysters. 
Scrambled  Eggs. 
Poached  Eggs. 
Boiled  Eggs. 
Baked  Omelet. 
Sweet-Breads. 
Frogs'  Legs. 
Boiled  Rice. 
Boiled  Macaroni. 
Milan  Macaroni. 
Cereals  of  all  kinds  (see  Break- 
fast). 
Stewed  Celery. 


Poor  Man's  Pudding. 

Fruit. 

Baked  Apples. 

Apples  Stewed  Whole. 

Clarified  Apples. 

Stewed  Berries,  etc. 

Ices  and  Ice  Creams. 

Iced  Tea. 

Lemonade,  Orangeade. 

Cocoa. 

Cream  Puffs. 

Cream  Pie. 

Custards. 

Blanc  Mange. 

"  Delicacies  for  Dessert." 


Beef  for  the  Sick. 

The  juiciest  meat  lies  on  the  top  of  the  round,  in  the 
large  round  muscle.  Never  use  fat  meat  for  an  invalid. 

O 

The  following  ways  of  preparing  beef  are  contributed  by 
a  trained  nurse  of  much  experience,  at  one  time  head  of 
the  Massachusetts  Training  School  for  Nurses. 

Beef  Juice. 

Lay  one  pound  lean  beef  cut  in  thick  strips  on  a  grid- 
iron, and  hold  it  over  a  clear  fire  for  a  moment  to  draw 
the  juice  to  the  surface.  Then  squeeze  the  strips  in  a 
lemon-squeezer.  Add  a  little  salt  and  give  cold,  a  spoon- 
ful or  two  at  a  time,  in  cases  of  extreme  illness.  Even 
infants  may  take  it  when  they  are  much  reduced.  It  is 
very  easily  assimilated,  and  much  to  be  preferred  to  beef 
tea  in  serious  illnesses.  One  pound  of  meat  yields  about 
three  tablespoonfuls  of  juice.  If  preferred  hot,  heat  by 
setting  the  cup  containing  the  juice  in  another  of  hot 
water;  otherwise  it  will  curdle.  This  of  course  is  much 
stronger  than  beef  tea. 


For  the  Sick.  385 


Beef  Tea. 

Cut  lean  beef  into  small  pieces.  Pour  cold  water  over 
it,  a  little  more  than  to  cover  it.  Let  it  stand  for  two 
hours.  Then  put  into  a  sauce-pan  all  together,  adding  a 
very  little  water,  cover  and  simmer  very  slowly  till  the 
juice  is  all  extracted,  and  the  meat  like  leather.  Then 
salt  it  slightly  and  strain. 

Beef  Tea  for  Convalescents. 


1  ounce  butter,  hot. 

1  small  onion  (minced). 


1    saltspoonful  salt. 


pints  cold  water. 
1  pound  lean  beef. 

Fry  the  onion  in  the  butter  till  delicately  browned. 
Add  the  beef,  cut  into  small  pieces,  and  stir  till  like  thin 
gravy.  Add  then  the  salt  and  water,  and  simmer  gently 
for  three  quarters  of  an  hour.  Skim  off  every  particle  of 
fat,  if  there  is  any,  and  serve  hot  with  small  squares  of 
toast. 

Beef  in  Various  Ways. 


1  pound  lean  beef. 

2  wineglasses  sherry. 
1  tablespooiifnl  sugar. 


Lemon-juice  to  taste. 
1  heaping    tablespoonful   gela- 
tine. 


Cut  up  the  beef  ;  put  it  in  a  bottle ;  cork  tightly ;  plunge 
it  into  boiling  water,  and  boil  until  the  juice  is  extracted 
(about  two  hours).  To  this  juice  add  the  sherry  and 
other  ingredients,  and  pour  it  into  little  moulds  to  cool. 
This  cannot  be  distinguished  from  ordinary  jelly,  and  is 
much  more  nourishing. 

Another.  Chop  fine  o.ne  pound  lean  beef.  Add  one 
and  one  half  pints  cold  water,  eight  drops  muriatic  acid, 
and  one  pinch  of  salt.  Let  it  stand  one  hour;  drain  off 
the  liquid  without  pressure,  and  add  half  a  pint  of  cold 
water.  Strain  and  give  iced  as  a  drink.  It  will  not  keep 
long  in  warm  weather. 

Another.  To  one  pint  chopped  beef  add  one  pint 
water;  place  it  in  a  covered  vessel,  and  cook  very  slowly, 


386  How  to  Cook  Well 

until  the  beef  is  hard.  Strain  off  the  juice,  which  should 
be  a  clear  liquid  like  water.  Freeze  it  and  give  in  lumps 
like  cracked  ice. 


A  little  celery  salt,  or 
A  few  bits  of  celery. 


Another. 

1  pound  beef. 

1  tumbler  milk. 

1  teaspoonful  cornstarch. 

Extract  the  juice  of  the  beef  in  a  bottle  (as  in  the  first 
method).  Boil  the  milk ;  thicken  it  with  the  cornstarch 
and  add  it  to  the  juice.  Flavor  with  the  celery  salt,  or 
with  the  bits  of  celery.  If  you  use  the  last,  boil  them  in 
the  milk  and  take  them  out  before  serving. 

Hints  on  Giving  Milk. 

When  milk  cannot  be  retained,  add  four  tablespoonfuls 
lime-water  to  one  pint  of  milk,  and  give  in  small  quanti- 
ties, beginning  with  one  teaspoonful  at  short  intervals. 
The  quantity  may  be  increased  when  more  can  be  taken. 
Milk  made  lukewarm,  or  milk  made  very  hot,  but  not 
boiled,  can  sometimes  be  retained  when  cold  milk  is  re- 
jected. The  latter  is  excellent  to  induce  sleep,  taken 
after  getting  into  bed. 

Boiled  milk,  given  cold,  is  the  best  form  for  use  when 
there  is  diarrhoea. 

Milk  in  the  form  of  "  Junket "  makes  a  soft  and  di- 
gestible blanc  mange. 

Cream  and  water  can  often  be  digested  when  milk 
cannot. 

Albuminized  Milk. 

Break  the  whites  of  two  eggs  into  one  pint  of  milk. 
Shake  well  in  a  bottle  or  self-sealing  jar,  until  they  are 
thoroughly  incorporated.  This  is  a  valuable  food  in  fever 
or  cases  of  debility.  It  may  be  flavored  with  rose  water 
or  extract  of  vanilla  for  convalescents. 


For  the  Sick.  387 


Albuminized  Lemonade. 

Put  into  a  self-sealing  jar  one  pint  of  water,  the  juice 
of  two  lemons,  the  whites  of  two  eggs,  and  three  table- 
spoonfuls  of  sugar.  Shake  the  jar  until  the  contents  are 
thoroughly  mixed.  More  sugar  may  be  added  if  required. 

Koumiss. 

1  quart  milk.  |  l£  tablespoonfuls  liquid  yeast. 

2  tablespoonfuls  sugar. 

Use  morning's  milk  before  the  cream  rises.  Dissolve 
the  sugar  in  as  little  water  as  possible,  and  add  that  and  the 
yeast  to  the  milk.  Mix  well.  Let  it  stand  in  an  earthen 
dish  near  the  fire  for  four  or  five  hours,  as  you  would 
yeast  till  the  surface  is  covered  with  bubbles.  Then  put 
into  two  champagne  bottles,  each  holding  a  quart  (i.  e. 
put  one  and  one  half  pints  koumiss  in  each  bottle,  for  the 
bottles  should  not  be  filled  to  the  top).  Cork  tight  and 
tie  securely.  Leave  the  bottles  upright  for  three,  four 
or  five  days,  in  a  temperature  of  from  fifty  degrees  to  sixty- 
five  degrees.  When  ready  for  use,  there  will  be  a  leakage 
around  the  corks.  Set  on  ice  before  drinking.  It  should 
be  used  within  a  week  at  farthest.  It  is  well  to  draw  it 
off  by  a  syphon,  as  it  will  not  keep  after  being  uncorked. 

This  is  very  delicate  and  is  easily  retained  by  a  weak 
stomach,  when  ordinary  milk  cannot  be  taken. 

Graham  Gruel. 


f  i  cupful  Graham  flour.  I   f  1  quart  boiling  water. 

\  i  cupful  cold  water.  |  \  2  teaspoonf uls  salt. 

Stir  the  flour  smooth  in  the  cold  water.  Pour  it 
into  the  salted  boiling  water,  over  the  fire,  stirring  smooth 
as  you  put  it  in.  Cover,  and  leave  it  to  boil  for  an  hour. 
(N.  B.  It  is  best  to  boil  it  in  a  double-boiler,  as  it  will  not 
then  scorch.)  Serve  as  it  is,  or  with  the  addition  of  a 
•little  milk,  if  the  patient  can  take  it. 


388  now  to  Cook  Well. 

Oatmeal  Gruel, 
i  cupful  oatmeal.  |  1  quart  milk  or  water. 

Boil  slowly  together  until  the  oatmeal  is  well  cooked. 
Then  pass  through  a  sieve,  adding  salt  or  sugar  to  taste. 

Another  (more  delicate). 
1  cupful  oatmeal.  |  1  quart  water. 

Mix  together  and  let  it  stand  over  night.  In  the  morn- 
ing drain  off  the  water,  add  one  saltspoonful  of  salt,  and 
boil  till  it  thickens.  This  can  be  given  in  cases  of  severe 

illness. 

Oatmeal  Cordial. 
1    quart  water. 

tahlespoonfuls  oatmeal. 

pinches  mace. 

pinches  grated  nutmeg. 
l.|  teaspoonfuls  ground  cinnamon. 
1    lemon,  juice  only. 
8    tablespoonfuls  tine  sugar. 
1    pint  wine. 

Boil  the  water.  Mix  the  oatmeal  and  spices  in  a 
cupful  of  cold  water  and  stir  into  the  boiling  water.  Boil 
ten  minutes.  Put  in  the  lemon  juice  and  sugar,  and 
stir  gently  and  constantly.  Then  add  the  wine.  Boil 
all  for  a  few  minutes,  and  strain. 

Use  Robertson's  Prepared  Oatmeal. 

A  Very  Delicate  Egg  Gruel. 

Beat  one  egg  in  a  bowl.  Add  salt,  a  little  parsley  (may 
be  omitted)  and  a  teacupful  of  boiling  water.  Stir  fast 
as  you  pour  it  in.  Cut  into  small  pieces  a  slice  of  toasted 
bread,  and  pour  the  gruel  over  it. 

This  makes  just  enough  for  one  person. 

Another.  Beat  the  yolk  of  one  egg  with  one  table- 
spoonful  of  sugar.  On  this  pour  two  thirds  of  a  cupful 
boiling  water.  Beat  the  white  of  the  egg  stiff,  with  one 
teaspoonful  of  tine  sugar,  flavor  to  taste,  and  put  on  top. 
A  little  wine  for  flavor,  or  tart  jelly,  is  excellent.. 


For  the  Sick.  389 


A  Hearty  Egg  Gruel. 

(  Very  Nourishing.} 

Boil  eggs  two  hours.  Mash  the  yolks  fine.  Boil  new 
milk  and  stir  gradually  upon  the  mashed  yolks,  until  of 
the  consistency  of  cream,  or  thinner.  Add  a  little  salt. 

Excellent  in  case  of  nausea. 


Barley  Water. 


pound  pearl  barley. 


A  little  salt. 


2  quarts  cold  water. 

Wash  thoroughly  in  one  water.  Pour  this  off,  and 
soak  till  morning  in  the  two  quarts  of  water.  Then  boil 
in  the  same  water  till  reduced  one  half.  Skim  while  boil- 
ing ;  strain  when  done  and  salt  it  to  taste.  If  allowed,  a 
little  lemon  juice  may  be  added.  The  barley  that  re- 
mains in  the  strainer  is  very  good  to  eat  like  oatmeal, 
with  cream  and  sugar,  if  salted  first. 

Another.     (3/ore  quickly  made.) 
2  ounces  pearl  barley.  I  2  quarts  hot  water. 

1  cupful  cold  water.  |  A  little  salt. 

Wash  in  one  water  only.  Drain,  then  pour  over  it  the 
cupful  of  cold  water  and  boil  fifteen  minutes.  Throw 
away  this  water,  and  pour  over  the  barley  the  two  quarts 
hot  water.  Add  salt.  Boil  until  reduced  one  half  (about 
one  and  one  half  hours).  Then  strain.  Use  in  fever 
cases. 

Compound  Barley  Water. 


2  pints  barley  water. 
2  ounces  figs  (sliced). 


24  ounces  raisins  (seeded). 
1    pint  soft  water. 


5  drachms  licorice  root  (sliced). 

For  barley  water  (see  above). 

Boil  all  together  until  you  have  two  pints  of  liquid. 
Then  strain. 

Omit  the  licorice  if  the  patient  dislikes  it.  Good  in 
cases  of  soreness,  and  good  for  a  cold  on  the  lungs. 


390  How  to  Cook  Well. 

Flour  Gruel  or  Thickened  Milk. 

{1  cupful  boiling  water. 
1  cupful  boiling  milk. 
J  teaspoonf  ul  salt. 
2  teaspoonfuls  flour. 

Boil  the  water,  milk  and  salt  together.  Rub  the  flour 
very  smooth  in  enough  cold  water  to  cover  it,  and  add  to 
that  which  is  boiling.  Stir  well,  and  boil  half  an  hour. 
Then  serve  hot.  It  may  be  made  of  milk  alone,  but  is 
then  too  hearty  for  many  sick  persons.  Good  for  diarrhea, 
especially  if  made  with  part  water. 

Arrowroot  Gruel. 

Rub  two  teaspoonfuls  Bermuda  arrowroot  to  a  smooth 
paste,  in  enough  cold  water  to  cover  it.  Pour  on  it  one 
cupful  boiling  water,  stirring  fast.  Add  salt,  and  boil  for 
a  minute.  Serve  hot  with  lemon  juice  and  sugar,  if 
allowed.  Or,  it  may  be  made  with  milk  instead  of  water. 
This  is  used  in  cases  of  diarrhoea,  and  is  easily  digested. 


Corn  Meal  Gruel. 


1  quart  boiling  water. 


cupful  corn  meal. 


teaspoonful  salt. 
Make  like  Flour  Gruel,  but  boil  one  full  hour. 


Raisin  Gruel. 


i  cupful  raisins. 
1  pint  water. 
1  pint  milk. 


A  pinch  of  salt. 

1    tablespoonful  sugar. 

li  tablespoonfuls  flour. 


Boil  the  raisins  in  the  water  until  it  is  reduced  one 
half.  Then  pour  into  a  bag  and  squeeze.  When  cold 
stir  the  juice  thus  obtained  into  the  milk.  Boil  with  the 
salt  and  sugar.  Thicken  with  the  flour,  and  boil  all 
together  half  an  hour.  Serve  hot. 

If  the  raisins  are  stoned,  cut  in  halves  and  served  in 
the  gruel,  it  is  called  Plum  Porridge. 


For  the  Sick.  391 


Caudle. 
2  cnpfuls  "Rice  Water." 

!1  egg  (yolk  only). 
1  tablespoonf  ul  sugar. 
1  winegiassful  wine. 
A  little  grated  nutmeg. 

Pour  the  rice  water  boiling  hot  upon  the  egg,  beaten 
with  the  sugar  and  wine,  stirring  it  in  gradually,  so  as  not 
to  curdle.     Then  add  the  nutmeg. 
Rice  Water. 

Boil  very  little  rice  in  plenty  of  water,  salted  slightly. 
When  the  water  becomes  a  little  thick  and  tastes  strongly 
of  the  rice,  strain  it  off  and  serve  hot  or  cold. 

For  diarrhoea  or  feeble  digestion. 

Pood  for  a  Delicate  Infant. 

(Dr.  3fe.igs,  Philadelphia.) 
/  17|  drachms  pure  "  milk-sugar." 
X  1      pint  hot  water. 

Dissolve  the  sugar  in  the  water.     Mix  together 

3  tablespoonf uls  of  this  liquid.   I  1  tablespoonful  milk. 

2  tablespoonf  uls  cream.  |  2  tablespoonf  uls  lime  water. 

Warm  the  mixture,  and  the  food  is  ready.  The  cream 
should  not  be  very  rich.  If  the  child  cannot  digest  milk, 
substitute  "  Whey."  When  the  child  is  older,  double  the 
quantity  without  changing  the  proportion.  If  less  is  re- 
quired, measure  with  a  teaspoon. 

The  "milk-sugar"  can  be  obtained  at  a  druggist's. 
The  seventeen  and  three  quarters  drachms  are  of  "  Apoth- 
ecary's Weight."  It  keeps  well,  when  dry,  for  an  indefi- 
nite time ;  but  when  dissolved  it  sours  in  a  day  or  two. 
The  whey  will  keep  for  a  day  or  two.  This  is  excellent. 

Whey. 
1  quart  milk.  |  1  tablespoonful  prepared  rennet. 

Mix  and  leave  to  stand  half  an  hour  in  a  warm  place. 
Then  cut  it  in  all  directions  with  a  knife ;  half  an  hour 


392  How  to  CooJc  Well 

later,  pour  off  the  whey.  Leave  the  curd  undisturbed 
and  more  whey  will  be  formed.  Nothing  can  be  better 
than  this  in  cases  of  inflammation  of  the  stomach.  Give 
a  teaspoonful  at  a  time,  very  often.  This  will  often 
enable  the  stomach  to  retain  other  nourishment.  Excel- 
lent for  feeble  infants. 

Wine  Whey0 

1  cupful  boiling  milk.  I  Sugar. 

2  table  spoonfuls  sherry  wine.     I 

When  the  milk  just  reaches  the  boiling  point,  add  the 
wine,  but  do  not  stir  it.  Boil  a  moment.  Take  it  from 
the  fire  gently  and  let  it  cool  in  the  same  vessel,  without 
any  stirring  after  the  wine  is  put  in.  When  the  curd 
forms,  strain  off  the  whey.  Sweeten,  and  serve  hot  or 

cold. 

Flaxseed  Tea. 


>2  tablespoonfuls    whole    flax 
seed. 


1  lemon. 

2  tablespoonfuls  sugar. 


1 1  pint  boiling  water. 

Boil  the  flaxseed  and  water  fifteen  minutes.  Slice  the 
lemon  into  a  pitcher,  and  add  the  sugar.  Strain  the  hot 
flaxseed  tea  upon  it  and  stir. 

Good  for  a  cough  or  sore  throat.  Take  a  drink  often. 
Take  it  hot  al  night.  Rock-candy  is  the  best  sweetening. 

Chicken  Tea. 

Pour  one  pint  cold  water  over  a  leg  and  thigh  of  a 
chicken.  (Use  the  rest  for  fricassee.)  Let  it  come  to  a 
boil.  Add  salt,  and  skim  well.  Strain. 

Irish  Moss  Lemonade. 

2  quarts  boiling  water.  I  2  lemons,  sliced. 

1  handful  sea-moss.  I  h  cupful  sugar. 

Put  all  together  in  a  pitcher,  having  washed  the  moss 
well.  Stir,  to  dissolve  the  sugar.  Let  it  stand  two  hours. 
Take  it  occasionally  for  a  bad  cold,  or  hoarseness. 


For  tlie  SicJc.  393 


Dried  Flour  Gruel. 

Tie  one  cupful  of  white  flour  tightly  in  a  thick  cloth. 
Plunge  it  into  boiling  water,  and  boil  steadily  six  hours. 
Then  take  it  out  of  the  cloth,  and  let  the  lump  become 
perfectly  dry.  Then  pare  off  the  outer  rind.  To  use  it, 
scrape  off  one  dessertspoonful,  rub  it  smooth  in  cold 
water,  and  stir  into  one  cupful  boiling  milk  (salted). 
This  is  for  diarrhoea,  or  for  teething  children. 

Egg-Nogg. 

Beat  the  yolk  of  an  egg  with  one  teaspoonful  sugar,  in 
a  tumbler.  Add  half  a  cupful  of  milk.  Add  one  or  two 
tablespoonfuls  of  wine,  whiskey,  or  rum,  and  stir  in  lightly 
the  white  of  the  egg  (beaten  stiff).  Cover  with  grated 
nutmeg.  If  the  patient  cannot  take  milk,  prepare  the 
egg  without  it,  or  as  below. 

Egg  Lemonade. 

Beat  the  yolk  and  white  of  one  egg  separately.  Then 
beat  them  well  together.  Make  half  a  tumblerful  of 
strong  lemonade,  well  sweetened,  and  stir  thoroughly  into 
the  beaten  egg. 

Mulled  Jelly. 

Beat  one  tablespoonful  red  or  black  currant-jelly  with 
the  white  of  an  egg  and  a  little  sugar.  Pour  over  it  a 
small  cupful  of  boiling  water.  Break  a  cracker  in  it,  or 
a  thin  slice  of  toasted  bread. 

Ice-cold  water  (if  allowed)  may  be  poured  over  beaten 
jelly  and  egg,  instead  of  boiling  water. 

Coffee  with  Egg. 

If  a  person  likes  coffee,  the  yolk  of  an  egg  may  be 
stirred  into  a  cupful  of  very  strong  coffee,  which  is  then 
to  be  diluted  with  boiling  milk  to  the  proper  strength  for 
drinking.  The  egg  increases  the  nourishment,  and  its 


394  How  to  Cook  Well. 

presence  is  not  perceptible.  This  is  a  good  way  to  get  a 
fanciful  invalid  to  take  nourishment.  The  same  thing 
can  be  done  with  cocoa. 

Egg  Poached  in  Broth. 

Put  in  a  pan  enough  broth  or  stock  to  cover  an  egg. 
Proceed  as  with  "  Poached  Eggs,"  but  moisten  the  toast 
thoroughly  with  the  broth,  before  laying  the  egg  on  it. 
Be  sure  to  season  it  well. 

Steamed  Egg. 

Beat  one  egg  very  light;  season  with  a  little  pepper, 
salt,  and  a  tiny  lump  of  butter;  pour  it  over  a  slice  of 
dry,  buttered  toast.  Set  the  plate  containing  the  toast  in 
the  steamer,  and  let  it  steam  for  two  or  three  minutes. 

Egg  Sandwiches. 

Boil  an  egg  four  hours.  Then  mash  the  yolk,  season  with 
salt  and  pepper  (and  add  a  little  lemon  juice  if  allowed, 
and  celery  salt)  and  spread  between  thin  slices  of  buttered 
bread.  Egg  cooked  in  this  way  is  good  for  dyspeptics. 

Sherry  Toast. 

Make  a  nice  piece  of  toast,  and  moisten  it  with  sherry. 
Scatter  sugar  plentifully  over  the  top.     Orange  or  lemon- 
juice  may  be  used  in  the  same  way.     It  is  a  grateful 
change  to  any  one  tired  of  plain  toast. 
Haw  Beef  Cakes. 

Mix  two  thirds  of  raw  beefsteak,  grated,  with  one 
third  of  browned  cracker,  rolled  fine.  (Be  sure  to  leave 
in  no  coarse  fibres  of  meat.)  Season  with  salt  and  a  little 
cayenne  pepper.  Make  into  little  round,  flat  cakes,  and 
cover  the  outside  thick  with  browned  cracker. 

Besides  being  nutritious,  these  beef  cakes  are  quite 
palatable,  and  one  would  never  suspect  them  of  being 
made  of  uncooked  meat. 

Parched  corn,  ground  in  a  coffee-mill,  may  be  used 
instead  of  the  crackers,  and  is  quite  an  improvement. 


For  tlie  Sick.  305 


Meat  Paste. 

(To  be  given  frequently  in  cases  of  extreme  exhaustion 
from  diarrhoea  or  other  causes.) 

Shred  as  fine  as  possible  a  small  piece  of  raw  moat 
(l»ecf,  mutton  or  chicken).  Then  rub  it  through  a  sieve, 
so  as  to  form  a  smooth  paste.  Mix  a  piece  the  size  of  a 
pea  with  a  little  cream  and  sugar.  Or  it  may  bt»  given 
as  a  sandwich,  between  thin  slices  of  bread  and  butter. 
(By  an  eminent  London  physician.) 

Chicken  Panada. 

Take  the  dark  meat  of  a  chicken  which  has  l>een  either 
roasted  or  boiled ;  free  it  from  the  skin,  and  cut  into  very 
small  pieces.  Bruise  these  in  a  mortar,  with  an  equal 
quantity  of  stale  bread,  and  a  little  salt,  adding  by  de- 
grees, either  the  water  in  which  the  chicken  was  boiled,  or 
some  beef  tea,  until  the  whole  forms  a  paste. 

Put  it  into  a  pan,  and  boil  for  ten  minutes,  stirring  all 
the  time.  Serve  very  hot. 

Oranum  Gruel. 
1  cupful  rich  chicken  broth. 
1  cupful  milk. 

3  tahlcspoonfuls  Imperial  Granum. 
A  little  salt. 

Heat  the  broth  with  half  of  the  milk.  Stir  the  granum 
smoothly  into  the  other  half  of  the  milk.  When  the  broth 
is  ready  to  boil,  stir  in  the  moistened  granum.  Add  a 
little  salt,  and  boil  a  few  minutes.  This  is  delicious.  It 
may  be  made  thinner  if  preferred. 

Cherries  for  a  Cold. 

Fill  a  bottle  loosely  with  wild  black  cherries  crush- 
ing about  a  dozen  of  them,  stones,  and  all.  Fill  up  the 
bottle  with  New  Orleans  molasses.  Tie  mosquito  netting 
over  the  top,  and  leave  it  to  ferment.  Fill  up  once  a^ain. 
When  it  has  stopped  ferment  ing,  cork  up  tight.  Fit  for 
use  at  once.  Dose,  a  teaspoonful  three  times  a  day. 


396  How  to  Cook  Well. 

To  Make  a  Saucerful  of  Ice  Cream  in  Fifteen 
Minutes. 

Mix  a  small  quantity  of  any  of  the  "Ice  Creams"  given. 
Put  it  into  a  covered  pint  can,  and  put  the  can  in  a  half- 
gallon  pail  of  pounded  ice  or  snow,  with  a  large  proportion 
of  coarse  salt  mixed  in.  Shake  the  can  gently  until  the 
cream  begins  to  freeze,  then  leave  it  to  set.  It  ought  to 
freeze  in  about  ten  or  fifteen  minutes.  Do  not  let  the 
salt  water  get  into  the  can.  This  is  very  easily  made, 
with  very  little  trouble,  as  it  needs  no  "  freezer." 

Cracker  Panada. 

Just  like  Bread  Panada  (below)  but  do  not  toast  the 
crackers,  which  should  be  split.  Merely  set  the  bowl  in 
the  heater  for  an  hour,  no  boiling  being  necessary. 

Bread  Panada. 

Pare  off  the  crusts  from  thin  slices  of  bread.  Toast 
them  delicately.  Fill  a  deep  bowl  with  them,  sprinkling 
sugar  and  salt  (or  salt  alone)  between  the  layers.  Pour 
into  the  bowl  enough  boiling  water  to  cover  the  toast. 
Cover  with  a  saucer.  Set  the  bowl  into  a  kettle  of  boil- 
ing water,  and  boil  gently  till  the  toast  is  like  jelly. 

Eat  warm  with  sugar  and  nutmeg. 


MISCELLANEOUS. 
To  Preserve  Eggs  for  Winter  Use. 

(Use  an  old  jar,  for  a  nice  one  will  be  stained  by  the 
lime.) 

To  three  gallons  of  water  put  one  pint  of  salt  and  one 
pound  of  quick-lime.  Stir  all  together,  and  let  it  stand 
ten  days,  before  putting  in  the  eggs.  Put  them  in  a  few 
at  a  time,  as  you  get  them,  fresh.  If  they  rise  to  the  top, 
when  put  in,  the  lime-water  is  too  strong,  and  the  eggs 
will  be  cooked.  In  that  case  add  water  until  they  sink. 

Eggs  put  up  in  this  way  will  keep  a  year. 


Jfiscetlaneoiis.  397 


Another  Way. 

Pack  the  eggs  in  layers,  in  bran,  the  small  end  clown- 
wards.  This  should  be  done  in  a  l>ox,  and  the  box  kept 
in  a  cool,  dry  place.  Corn  meal  or  sawdust  may  be  used ; 
but  the  bran  is  less  likely  to  gather  moisture. 

Another.  Wrap  each  egg  carefully  in  newspaper,  and 
pack  them,  small  end  downward,  in  boxes  or  jars. 

To  Bottle  Cider. 

Put  into  every  quart-bottle  you  use,  two  raisins  and 
one  tablespoonful  sugar.  Fill  nearly  to  the  top  with 
sweet  cider.  Put  in  the  corks  and  tie  down  firmly. 
Keady  for  use  in  six  weeks,  but  improved  by  being  kept 
for  six  months,  when  it  will  be  like  champagne.  Very 
good  for  nausea. 

Japanese  Cream. 

(For  washing  paint,  glass  and  marble,  and  cleansing  boys'  clothes, 
spots  on  carjtets,  etc.) 

5  quarts  soft  water. 


4  ounces  white  rastile  soap. 
4  ounces  ammonia. 


2  ounces  ether. 
2  ounces  alcohol. 
1  ounce  glycerine. 


Cut  the  soap  fine  and  dissolve  it  in  one  quart  of  the 
water  over  the  fire.  Add  then  the  rest  of  the  water  with 
the  other  ingredients.  Mix  all  together  well  and  put 
away  in  bottles.  To  use  it,  wet  a  soft  flannel  with  it,  and 
rub  the  spots.  Then  sponge  off  with  clean  hot  water  and 
rub  dry  with  a  clean  cloth. 

Soft  Soap. 

Try  out  carefully  all  scraps  of  grease  and  fat.  The  fat 
of  beef,  mutton,  and  poultry,  can  all  be  used ;  but  it 
should  not  be  allowed  to  accumulate  for  as  long  as  a  week 
before  trying  out.  Each  day  try  out  what  has  been  left 
from  the  meals  of  the  day  before,  and  then  the  fat  will 
be  clean  and  fresh.  The  result  should  l>e  firm,  hard 
,  <  K  ;u  and  unstruakcd,  quite  equal  in  appearance 


398  How  to  Cook  Well. 

to  the  best  lard.  When  you  have  six  pounds  of  the 
grease,  put  it  in  a  large  iron  pot.  Add  to  it  fourteen 
quarts  warm  water,  and  one  and  one  third  cans  Babbitt's 
concentrated  potash.  This  is  white,  like  salt,  and  very 
strong  indeed.  Let  it  come  gradually  to  a  boil,  but  do 
not  let  it  boil.  Set  it  on  the  back  of  the  stove,  or  range, 
and  let  it  simmer  there  all  day.  Let  it  remain  there  all 
night.  Melt  it  out  in  the  morning,  and  when  it  is  quite 
melted  pour  it  into  whatever  vessel  you  intend  to  keep 
the  soap  in.  This  quantity  will  make  a  full  half-barrel. 
After  pouring  it  in  add  two  pailfuls  of  boiling  water,  and 
stir  briskly  for  some  minutes  with  a  stick,  or  a  heavy 
clothes-paddle,  if  you  have  one;  ten  or  fifteen  minutes  if 
you  can.  By  evening  you  can  add  another  pailful  and 
stir  it  up  again.  The  next  morning  it  may  need  the  same 
treatment,  for  the  mixture  may  be  quite  stiff  and  hard. 
It  may  need  five  or  six  pailfuls  before  it  is  of  the  right 
consistency ;  i.  e.,  a  soft  and  ropy  jelly.  It  will  improve 
by  keeping. 

If  properly  made,  it  will  be  of  an  ivory  white,  and  will 
not  make  the  hands  smart.  It  is  as  good  to  use  for  silver 
as  for  clothes. 

Pickle  to  Cure  Hams. 


8  pounds  ground  alum  salt. 

1  quart  molasses. 

2  ounces  salt  petre. 


ounces  of  potash  or  saler- 

atus. 
gallons  water. 


Allow  the  above  to  every  one  hundred  pounds  of  meat. 
Boil  the  mixture,  skim  well,  and  when  cold  pour  it  over 

the  hams. 

Cottage  Cheese. 

Heat  sour  milk,  or  clabber  (or  both  mixed)  over  the 
fire,  till  the-  whey  separates  from  the  curd.  Drain  and 
put  the  curd  in  a  thin  bag  to  drip  for  five  or  six  hours. 
Then  take  out  the  curd  and  work  in  a  little  salt  and 
cream,  or  butter.  Then  form  into  small  balls,  and  serve 


Miscellaneous.  399 


in  a  few  hours.    It  will  not  keep  longer  than  two  or  three 
days. 

This  is  a  good  way  to  use  up  an  accumulation  of  sour 
milk  in  summer.  It  takes  a  great  deal  of  milk  to  make 
ljut  a  small  amount  of  cheese. 

To  Raise  Cream  Quickly. 

Set  the  milk  in  shallow  pans  and  keep  them  in  a  tem- 
perature not  less  than  sixty-two  degrees.  People  often 
wonder  why  they  can  get  no  cream  from  milk  in  winter ; 
it  is  because  the  milk  is  often  left  in  too  cold  a  place. 

Boiled  Chestnuts. 

Put  the  chestnuts  into  tepid  water.  Notice  when  they 
begin  to  boil.  Then  boil/tof  for  fifteen  minutes.  Pour 
them  into  a  colander  to  drain.  Stir  in,  then,  a  small 
piece  of  butter,  while  the  chestnuts  are  hot.  Mix  well 
till  they  look  glossy  and  dry. 

Chocolate  Frosting  (No.  2)  or  Caramels. 

1  cupful  -rratrt I  chocolate. 

2  cupfuls  sugar. 

2  eggs  (yolks  only). 
|  cupful  milk. 

Mix  all  together,  having  beaten  the  eggs.  Set  on  the 
stove,  and  boil  (without  stirring)  for  about  fifteen  min- 
utes from  the  time  it  begins  to  boil ;  i.  e.,  till  it  will  al- 
most candy  when  dripped  from  a  spoon.  Then  set  it  in 
a  pan  of  hot  water  while  you  spread  it  on  the  cake,  with 
a  knife  dipped  in  hot  water.  This  will  cover  six  large 
layers  of  cake,  just  enough  for  "  Chocolate  Cake  No.  2," 
with  which  it  is  nice;  the  chocolnte  in  the  cake-batter 
being  omitted.  By  boiling  this  mixture  a  little  longer 
you  can  make  caramels,  if  you  pour  it  into  a  buttered 
shallow  pan,  and  mark  it  into  squares. 


400 


How  to  Coo7c  Well 


Things  Made 

Poor  Man's  Pudding. 

Corn  Bread  Without  Eggs. 

Junket. 

Tapioca  and  Sago  Blanc  Mange. 

Apple  and  Berry  Tapioca  Pud- 
ding. 

Blanc  Mange  (many  kinds) . 

Jelly  Cake  without  eggs. 

Lemon,  Wine,  Cider  and  Other 
Jellies. 


Without  Eggs. 

Buttermilk  Griddle-Cakes. 

Brown  Betty. 

Fruit  and  Berry  Charlotte. 

Apple  Dumplings. 

Pies. 

Whipped  Syllabubs. 

Cinnamon  Cookies. 

Cornmeal  Pudding. 

Gingerbread  Pudding. 

Squash  Pudding. 


To  Use  Whites  of  Eggs. 


Frosting  for  Cake. 

White  Cake. 

Snow  Cake. 

Kisses  or  Meringues.  [Pie. 

Cocoanut  Cake,   Pudding  and 

Cream  Beer. 

Apple  Snow. 

Raspberry  Trifle. 

Nonsense. 

Meringues  for  Puddings. 

Filling  for  Charlotte  llusse. 


To  Clear  Coffee. 

To  Egg  and  Crumb. 

Silver  Cake. 

English  Muffins. 

German  Sauce. 

Rich  Pudding  Sauce. 

Aglaia  Sauce. 

Lemon,  Orange  or  Peach  Ice. 

Chocolate. 

Chocolate  Cake  No.  2. 

French  Candies. 


To  Use 

Mayonnaise  Dressing. 
To  Egg  and  Crumb. 
Boiled  Custards. 
Gold  Cake. 

Lemon  Filling  for  Cake. 
Cottage  or  Gold  Pudding. 
Cocoa  or  Chocolate. 
White  Soup. 


Yolks  of  Eggs. 

Oyster  Boulette. 

Sauce  Hollandaise. 

Wine  Sauce  No.  2. 

Stuffed  Peppers. 

Ribbon  Blanc  Mange. 

Rich  Cornstarch  Blanc  Mange. 

Gooseberry  Fool. 

Chocolate  Frosting  or  Caramels. 


To  Use  Milk. 


Milk  Toast. 

Cracker  Milk  Toast. 

Bread  and  Milk. 

Popovers. 

Potato  or  Lenten  Soup. 

Tomato  Soup  (No.  2). 


Indian  and  Bread  Puddings. 

Griddle  Cakes  and  Waffles. 

Muffins. 

Junket. 

Ice  Cream. 

Spanish  Fritters. 


Miscellaneous. 


401 


To  Use  Milk.    (Continued.) 


Stewed  Oysters  (or  Soup). 

Clam  Soup. 

Chowder. 

Stewed  Potatoes. 

Cocoa  or  Chocolate. 

Cafe  au  lait. 

Mont  Blanc. 

Custards  and  Blanc  Manges. 

Tapioca  and  Rice  Puddings. 

Delmonico  Pudding. 


Corn  Pudding. 
In  Cooking  Vegetables. 
Omelet  (Baked  and  Fried). 
Cream  to  serve  with  Fruit  Pies. 
Fritters. 
Succotash. 

Pies.     (Sweet  Potato,  Custard, 
Cornstarch  and  Pumpkin.) 
Macaroni  (boiled  or  baked). 
Thickened  Milk. 


To  Use  Sour  Milk. 


Corn  Bread. 

Sour  Milk  Graham  Gems. 

Griddle  Cakes  (various). 

Shortcake. 

Grandpa's  Cake. 

Huckleberry  Cake. 

Graham  Pudding. 


Popovers. 
Apple  Fritters. 
Hasting's  Pudding. 
Doughnuts. 
Cottage  Cheese. 
Cinnamon  Cookies. 
Cottage  Pudding. 


To  Use  Apples. 


Baked  Apples. 
Apple  Sauce. 
Clarified  Apples. 
Apples  Stewed  Whole. 
Apple  Jelly. 
Preserved  Apples. 
Transparent  Preserve. 
Pickled  Apples. 
Apple  Snow. 
Fried  Apples. 
Apple  Pie. 
In  Mince  Pies. 
Brown  Betty. 
Apple  Cottage  Pudding. 
Apple  Short  Cake. 


Apple  and  Tapioca  Pudding. 

Scotch  Pudding. 

Pan  Dowdy. 

Jellied  Apples. 

Marlborough  Pudding. 

Veal  aux  Pommes. 

Apple  Custard. 

Hidden  Hash. 

Hidden  Apples. 

Apple  Dumplings. 

Apple  Meringue. 

Apple  Filling  for  Cake. 

Apple  Fritters. 

Birds'  Nest  Pudding. 


402  Afterthoughts. 


AFTERTHOUGHTS. 


Two  or  three  remarks  are  here  made,  which  were  overlooked 
in  their  proper  connection. 

Under  TEA,  attention  should  have  been  called  to  the  fact  that 
almost  every  receipt  given  under  Breakfast  and  Luncheon  is 
also  suited  to  Tea. 

Under  COOKIES  AND  SMALL  CAKES,  the  statement  should 
have  been  made  that  any  receipt  given  for  Cookies  may  be  used 
for  Drop-Cakes,  by  simply  putting  in  less  flour  (there  should  be 
just  enough  for  a  spoon  to  stand  alone  in  the  dough)  and  drop- 
ping from  a  teaspoon  in  heaps  a  little  apart  in  a  buttered  pan. 
This  is,  of  course,  much  more  quickly  done  than  the  rolling  out 
of  cookies. 

Under  TO  BAKE  CAKE,  it  should  have  been  mentioned  that 
if  cake  is  liable  to  burn,  a  thick  paper  should  be  laid  over  the 
top,  or  a  pan  of  cold  water  set  above  it  in  the  oven. 

Under  PUDDINGS,  the  reader  should  have  been  told  how  to 
judge  whether  a  pudding  is  done.  When  done,  it  will  look  dry 
around  the  edges,  and  there  will  no  longer  be  a  sunken  spot  in 
the  middle. 


ALPHABETICAL   INDEX. 


is  important  to  study  the  "  General  Directions"  and  to 
read  carefully  the  "Remarks"  at  the  beginning  of  every  division 
before  trying  these  receipts. 


A  Cream  to  serve  with 
Fruit  Pies  .... 

A  French  Receipt  for  Cro- 
quettes   

A  hearty  Egg  Gruel      .    • 

A  list  of  uses  for  Bread- 
Crumbs 

A  list  of  uses  for  Pieces 
of  Bread  .... 

A  plain  Rice  Pudding     . 

A  pretty  way  to  serve 
Orange  Ice  .  .  . 

A  Rich  Chowder       .    .    . 

A  Rich  Ice  Cream    .    .    » 

A  simple  way  to  serve 
Lobster 

A   Summer  Medley      .     . 

A  "  Swell"  Pudding    .     . 

A  tempting  dish  for  Lun- 
cheon   

A  very  delicate  Cracker 
Pudding  .... 

A  very  delicate  Egg  Gruel 

An  appetizing  Breakfast- 
Dish  

Aglaia  Sauce       .... 

Albuminized  Lemonade     . 

Albuminized  Milk 


PACK. 
214 

83 
389 

310 

3Q9 
227 

281 
130 
278 

140 
204 
227 

78 

233 

388 

29 
249 
387 
380 


PAGE. 

Alleghany  Corn  Muffins   .  47 

Almond  Blanc-mange  .     .  265 
Almond  Cake     .     .     .     333,334 

Almonds  to  Blanch      .     .  13 

Amber  Pudding      .     .     .  244 

Anchovy  Toast    ....  65 

Angel  Cake 337 

Anglo-Fran^ais  Pie      .     .  224 
Apple    and    Lemon    Pre- 
serve           364 

Apple  and  Potato  Stuffing  149 

"      Charlotte       .     .     .  231 

"      Cottage  Pudding    .  229 

"      Custard     ....  272 

"      Custard  Pie  .    -     .  219 

"      Dumplings  .     .     224,  247 

"      Filling  for  Cake      .  321 

"      Floating  Island       .  272 

"      Fritters     ....  96 

"      Jelly 374 

"      Meringue  ....  230 

"      Pie 218 

"      Sauce    .     .     .     .     .  355 

"      Shortcake ....  55 

"      Snow 277 

"      Tapioca     Pudding, 

(or  other  fruit)     .     .  226 

Apples  Baked  .     .    .     356,  357 


403 


404 


Alphabetical  Index. 


PAGE. 

Apples  Clarified  ....  355 

"        Fried 37 

Pickled  ....  378 

"       Preserved   .     .     .  366 

"        Stewed  ....  355 

"        Stewed  Whole      .  356 

"       Ways  to  Use    .     .  401 
Approximate  Weights  and 

Measures,  Table  of    .  8 

Arrowroot  Blanc-mange  268 

Gruel      ...  390 

Ice      .     .     .     .  281 

Asparagus,  Boiled  .     .    .  201 

"            Soup    ...  110 

Avoirdupois  Weight    ...     8 

B. 
Baked  and  Stewed  Fruits 

355  to  359 

Baked  Apple  Dumplings  .  224 

"      Apples  .     .     .      356,  357 

"      Beans         ....  38 

"      Blue  Fish       ...  122 

"      Custard     ....  274 

"      Eggs 21 

"          "    alacreme.     .  21 

"      Fish 120 

"      Graham  Pudding    .  241 

"      Halibut      ....  122 

"      Hash 28 

"         "      with  Eggs      .  29 

"      Haunch  of  Tension  169 

"      Hominy     ....  70 

"      Macaroni  ....  71 

"      Okra  and  Tomatoes  39 

"      Omelet 25 

"      Onions 194 

41      Pears 357 

"      Potatoes    ....  39 

"      Quinces      ....  357 

"     Rice  7.0 


Baked  Sausages  ... 

"      Sweet  Potatoes  . 

"      Tomatoes.     .. 
Baking  Powder  Biscuit 


PAGE. 
33 
39 
69 

305 


Banana    Blanc-mange  (or 

other  fruit)  ....  259 

Banana  Ice  Cream  .     .     .  278 

"        Fritters.     ...  96 

Bannocks   ......  95 

Barberry  Jelly     ....  374 

Barley  Sugar  .....  288 

Barley  Water  .....  389 

Batter  Balls  (for  Soup)     .  103 

Batter  Pudding   ....  236 

Bavarian  Cream   (various 

kinds)       .....  261 

Bean  and  Tomato  Soup    .  112 

Bean  Soup  (Navy  Beans)  112 
Beans  (all  kinds)     .       202,  203 

Bechamel  Sauce  ....  154 

Beef  a  la  mode    ....  176 

"      Croquettes      ...  87 

"      For  the  Sick  ...  384 
"      In    Various    Ways 

(For  the  Sick)  .       385,  386 

"      Juice     .....  384 

Loaf     .....  78 

"       Roast  .....  30 

"       Roll.     .....  173 

Beef's  Heart  .....  73 

Beefsteak  ......  174 

"         and  Onions       .  174 

"         Pie      ....  189 

"          Stuffed    ...  175 
"         with  Baked  To- 

matoes     .....  175 

Beef  Soup       .....  105 

"     Stew       .....  186 

"     Tea    ......  385 

"     Tea  for  Convalescents  385 


Alphabetical  Index. 


405 


PAGE. 

Beets 193 

Bell  Fritters 95 

Berry  Charlotte  ....  231 

Berry  Ice  Cream  ....  279 

Pie  ......  224 

Best  Way  to  Cook  a  Ham  183 

Bird's  Nest  Pudding    .     .  229 

Biscuit,  Graham ....  303 

"       Maryland    ...  306 

"       Unleavened     .     .  307 

Bisque  Ice  Cream    .     .     .  280 

Black  Bean  Soup     .    .     .  Ill 

Blackberries,  Pickled  .     .  377 

Blackberries,  Preserved  .  368 

Blackberry  Cordial ...  352 

Blackberry  Pie    ....  224 

Blackberry  Wine      ...  352 

Blanched  Almonds  ...  13 
Blanc-Manges    .     .     253  to  269 

Blue  Fish,  Baked    ...  124 

Boil,  How  to      ....  • 

Boil  in  Lard,  How  to    .    .  9 

Boiled  Asparagus    .     .    .  201 

"      Beets 183 

44      Cabbage  ....  196 

"     Cauliflower  ...  197 

"      Chestnuts     ...  399 

"      Chickens.     ...  161 

"      Cod 119 

"      Corn 203 

"      Custard    ....  271 

"      Eggs 18 

"      Fish 118 

"      Frosting  ....  319 

««     Graham  Pudding  .  246 

"     Halibut    ....  119 

"     Ham 182 

"     Hominy    ...     16,  17 

"     Indian  Pudding     .  245 

"     Lambs' Tongues    .  33 


Boiled  Macaroni . 

44  Mutton     . 

"  Oatmeal    . 

"  Onions      . 

"  Parsnips . 

"  Pastry 

"  Potatoes  . 

"  Puddings . 


PAGE. 
207 
180 
16 
194 
193 
213 
190 
242 


"        to  Warm  243 

"      Rice 206 

"     Salad  Dressing 

(Without  Oil)   ...  143 

Boiled  Salmon     ....  120 

"      Salt  Mackerel  .     .  37 
44      Samp    or    Hominy 

(coarse) 17 

Boiled  Spinach    ....  200 

"     Tongue    ....  177 

44      Turkey     ....  160 

"     Turnips    ....  192 

Boston  Brown  Bread    .     .  296 

Boston  Brown  Bread 

Toasted 311 

Bouillon 104 

Braid  of  Bread    ....  299 
Brandy  Peaches  .     .      361,  362 

Brandy  Sauce      ....  248 

Bread 291 

44     to  Bake     ....  294 
44      and  Butter  Pud- 
ding    233 

44    Boiled  in  Molasses  309 
44     Crumbs,  List   of 

uses  for 307 

44    Dough  Pie  Crust     .  212 

44    Fritters 95 

44     Griddle  Cakes      .     .  59 
44    made  with   Com- 
pressed Yeast  .     .     .  295 
Bread  made  with  Potatoes  295 


406 


Alphabetical  Index. 


PAGE. 
Bread  made  with  Potato 

or  Baker's  Yeast    .     .  296 
Bread  made  with  a 

"Sponge"     ....  294 
Bread  made  Quickly  (Miss 

Corson's  method)  .     .  296 

Bread  Panada      ....  396 

"      Pate's 92 

"      Puddings   .     .      233,  234 

"      Sauce 153 

Breakfast 15 

"         and  Tea  Cakes 

45  to  56 

"         Bacon      ...  32 

Cake  ....  53 

"          Turnovers    .     .  31 

Breast  of  Veal,  Stewed    .  178 

Bridget's  Pie-crust       .     .  212 

Broil,  How  to      ....  12 

Broiled  Chicken       ...  164 

Fish 124 

"       Oysters  ....  135 

"       Potatoes      ...  41 

Quail      ....  168 

Salt  Mackerel       .  37 

Shad 124 

Broiled  Sweet-breads       .  179 

Brown  Betty 231 

"      Bread 298 

Browned  Flour    ....  149 

Hash    ....  28 

"        Potatoes  ...  192 

Brunswick  Stew      ...  188 

Buckeye  Buckwheat  Cakes  58 

Buckwheat    Cakes     with 

water 67 

Buckwheat     Cakes,     Un- 
equalled     57 

Buns 303 

Burnt  Almonds    ....  286 


PAGE. 

Burnt  Sugar  (for  soup)    .     102 
Burnt  Sugar  Flavoring    .     253 

Butter  Beans 202 

Buttered  Parsnips   .     .     .     194 
Buttermilk  Griddle  Cakes       59 
"         Muffins       .     .      46 
C. 

Cabbage 43,  196 

Pickled  .     .     .  379,  380 
Salad     ....      72 

CafeauLait 350 

Cake 316  to  348 

"  Almond  .  .  333,  334 
"  Angel  ....  337 
"  Charlotte  Russe  .  326 
"  Chocolate  .  323,  324 
"  Chodwell  ...  335 
"  Citron  ....  333 
"  Cocoanut  ...  325 

"      Coffee 335 

"      Cream      ....     329 

"      Cup 327 

"  Delicate  ....  329 
"  Feather  ....  328 
"  Fruit  or  Wedding  334 

"      Gold 332 

"  Grandpa's  ...  330 
"  Huckleberry  .  .  331 
"  Jelly  .  322,  323,  326 
"  Layer  .  .  322  to  326 
*'  Lemon  Layer  .  .  325 
"  Lemon  Loaf  .  .  333 
"  Lincoln  ....  327 

"      Marble 331 

"  Marble  Layer  .  .  326 
"  1,  2,  3,  4  ....  327 
"  Orange  .  .  324,  325 
"  Pound  ....  330 
"  Sandusky  ...  330 
"  Silver  .  332 


Alphabetical  Index. 


407 


PAGE. 

Cake,  Snow 328 

"      Spice 329 

"      Sponge     .     .   336  to  337 

"      Variety    ....  325 

"      Washington.     .     .  332 

"      White 328 

Cake,  White  Mountain     .  323 

Calcutta  Curry    ....  185 

Calf's  Liver 180 

Calf's  or  Beef's  Heart .     .  73 

Can,  To 371 

Canadian  Gingerbread .     .  339 

Candied  Fruits    ....  360 

Candy 281  to  288 

"       Barley  sugar  .     .  288 

"       Burnt  Almonds  .  286 
"        Caramels,  Choco- 
late   .     282,  283,  399 
"        Caramels,    Maple 

Sugar 283 

Candy  Cream 285 

"         "        Chocolate   .  281 
"     French  (without 

boiling) 284 

Candy  Fruit 285 

"      Jelly  Drops    ...  283 

"      Molasses   ....  287 

"      Peanut 287 

"      Sugar 288 

"         "     Taffy  with 

nuts 287 

Candy  Taffy 287 

"      Vinegar     ....  288 

Canned  Salmon,  Baked     .  36 

"            "         on  Toast  35 

"            "         Pincfi  of  36 

Canned  String  Beans    .     .  373 

•*       Tomatoes     .     .     .  372 

Cape  Cod  Chowder.    .     .  130 

Caper  or  Pickle  Sauce  .    .  151 


PAGE. 

Caramel  Custard ....  275 
Caramel  Ice  Cream .  .  .  280 

Caramel  Loaf 238 

Caramels   .     .     .     282,  283,  399 

Carrots  Stewed   ....     197 

Casserole  of  Fish    ...     127 

Rice  and  Meat  .      76 

Catsups 375 

Caudle 391 

Cauliflower 197 

Celery,  Stewed    ....    200 

Cereals 16 

Charlotte  Russe  .     .      269,  270 

««  "      Cake  .     .    326 

"  "      Pudding      271 

Cheap  Sponge  Cake      .     .    337 

Cheaper  Sauce  for  Poached 

Eggs 19 

Cheese  Fondue  ....  66 
Cherries  for  a  Cold  ...  395 
Cherry  Bounce  ....  353 

Cherry  Pie 223 

Cherry  Pudding  ....  231 
Chestnut  Stuffing  ...  149 
Chestnuts,  Boiled  ...  399 
Chicken-a  n  d-C  o  r  n  P  u  d- 

ing  .     .    ..  ,.   ;.    .     .      77 

Chicken  Baked  in  Rice     .      77 

Boiled    ....     161 

"       Broiled  ....     164 

"       Broth     ....     107 

"        Croquettes .     .    84,  85 

Devilled      ...      75 

"       Fricasseed  .     .  161, 162 

"       Fried      .     .     .  162,  163 

"       Panada  ....    395 

"       Pat6s  (or  Veal)    .      93 

Pie 189 

Pot-pie  (or  Veal)      190 
"       Pressed .  81 


408 


Alphabetical  Index. 


PAGE. 

Chicken  Roast     .    »• '  .     .     1(51 
Salad      ....     144 
"        Smothered.     .     .     163 
"       Soup  (or  Turkey) 

107,  108 

"        Tea 392 

"       Warmed-over  (or 

Turkey) 34 

Children's  Cookies  ...    343 

Chili  Sauce 377 

Chocolate   ......     351 

with    Whipped 

Cream 351 

Chocolate  Bavarian  Cream    261 
Cake   .     .     .  323,  324 
"         Caramels     282, 

283,  399 

"         Cornstarch 

Blanc-mange      .     .     .     268 

Chocolate  Custard  Pudding  275 

Floating  Island    272 

"          Frosting    .     320,  399 

Gelatine  Blanc- 
mange  264 

Chocolate  Ice  Cream    .    .    279 
ChodwellCake    ....     335 

Chowder 130,  131 

Christmas  Charlotte  Russe   270 

Cider  Jelly 254 

"     To  Bottle    ....     397 

Cinnamon  Cookies  .     .     .     341 

"         Fingers  ...     225 

Citron  Cake 333 

"      Preserves  ....    363 

Clam  Broth 132 

"     Chowder    ....     131 
"     Fritters      .    .    ,    .      98 

"     Pie 132 

"     Soup 116 

Clams     .    .    .    .    98,  131,  132 


PAGE. 

Clams,  To  Open  .  .V  ,     .  131 

Claret  Jelly 254 

Claret  Syrups      ....  102 

Clarified  Apples  ....  355 

Cocoa 352 

Cocoanut  Cake    ....  325 

Custard  Pudding  275 

"        Drop  Cakes  .     .  346 

"        Filling  for  Cake  322 

"        Frosting  ...  320 

"        Pie 222 

Pudding   ...  275 

Cod,  Boiled 119 

Codfish  Balls 89 

Puff 36 

Coffee 349,350 

"      with  Egg  ....  393 

"      Cake 335 

"      Cream 259 

"      Harmless  ....  350 

"      Ice  Cream.    .     .     .  279 

"      Jelly      .....  258 

Cold  Catsup 376 

"    Fish  Ways  to  Use    .  131 

"    Meat  Stew  ....  34 

"    Potatoes,  To  Use .     .  208 

"    Rice,              "       .     .  208 

"     Slaw 72 

"    Tomatoes,  To  Use    .  208 

Compound  Barley  Water  .  389 

Concord  Tea  Rolls  .     .     .  301 

Confederate  Pies     .    .    .  217 

Convent  Eggs      ....  25 

Cooked  Tomatoes,  To  Use  208 
Cookies  and  Small  Cakes 

340  to  348 

Corn  Boiled 203 

"     Bread     .    .     .     .  49  to  50 

"     Fritters 98 

"     Muffins  .  47 


Alphabetical  Index. 


409 


PAGE. 

Corn  Oysters 97 

"     Pudding 70 

"     Soup 110 

"      Stewed 203 

Corned  Beef 177 

"    Pressed    .     .  79 

Cornmeal  Gruel  ....  390 

"        Hasty  Pudding  .  17 

Constarch  Blanc-mange    .  267 

Custard,  Boiled  271 

"         Pie 220 

Cottage  Cheese   ....  398 
Cottage  Puddings    .     .239, 240 

Crabapple  Jelly    ....  374 

Crab,  Devilled     ....  141 

Crab  Croquettes .     .     .     •  88 

Crackers 307 

Cracker  Milk  Toast.     .     .  312 

Cracker  Panada  ....  396 

"        Pudding      ...  233 

"        Stuffing ....  148 

Cranberry  Pie      ....  216 

Sauce.     ...  157 

Cream  Batter  Pudding      .  236 

"      Beer     .....  354 

"      Cake 829 

"      Candy 285 

"      Chocolates     .     .     .  281 

"      Corn  Bread    ...  49 

41      Meringues     .     .     .  346 

"      Omelet 24 

"      Pie 220,  221 

"  (in  a  Loaf)  .    .  238 

"      Puffs 236 

"      Sauce  (for  Meats)  .  154 

"      Tea  Cake  ....  52 

"      Toast 312 

"      To  Raise  Quickly    .  399 
"      To  Serve  with  Fruit 

Pies  214 


PAGE. 

Creamy  Sauce      ....  248 
Croquettes,  Meat  Balls, 

etc 82  to  91 

Croquettes,  Beef ....  87 
Chicken    .     84,  85 

"      Phila- 
delphia       85 

Croquettes,  Fish ....  88 
"         French  Receipt 

for 83 

Croquettes,  Hap-hazard    .  87 
Lamb     ...  86 
Lobster  or  Crab   88 
Oyster   ...  88 
Potato   ...  90 
"           Rice  ....  90 
Veal  ....  84 
"          Tension  or  Mut- 
ton.    ...  86 

Croutons 103 

Crullers 348 

Crust  for  Meat  Pies   - .    .  213 

Cucumber  Catsups  .    .    .  375 

Cucumbers,  Fried    ...  43 
Pickled     378, 

379,  380,  381 

"             Raw    ...  42 

Stewed   .     .  205 

Cup  Cake 327 

Cup  Custard 274 

Currant  Biscuit  ....  306 

Jelly 374 

"     Sauce     .     .  151 

"       Preserves   .     .     .  308 

"        Shortcake  ...  65 

To  Wash    ...  13 

Currant  Wine 353 

Curried  Chicken  ....  164 

"       Eggs-and-Toast  .  26 

"       Oysters  ....  138 


410 


Alphabetical  Index. 


PAGE. 

Curried  Pilau 186 

Curry  Sauce 153 

Custards     .     .     .     .  271  to  275 

Custard  Pie 219 

"        Sauce     ....  250 

D. 

Delicacies  for  Dessert .     .  252 

Delicate  Baked  Apples .     .  357 

Cake 329 

Shad 124 

Delmonico  Pudding .     .  274, 275 

Dessert  Puffs  or  Vanities .  236 

Desserts 209 

"        Prepared  Quickly  289 

Without  Milk.     .  289 

Devilled  Chicken     ...  75 

Crab      ....  141 

Eggs     ....  26 

Ham 75 

"        Lobster  or  Crab .  141 

Oysters      ...  138 

"        Tomatoes  ...  68 

Dimples. 346 

Dinner 100 

Dipped  Toast 311 

Dolmathes 73,  74 

Dough  Dumplings   .     .     .  247 

"       Fritters  ....  95 

Doughnuts 347 

Drawn  Butter      ....  150 

Dried  Apple  Pie  .     .     .     .  218 

"      Apples  Stewed  .     .  355 

"      Beans 203 

"      Flour  Gruel    ...  393 

"      Peaches,  Stewed     .  355 

"      Peach  Pie  .     .     .     .  218 

Drinks 348 

Dropped  Eggs     ....  19 


PAGE. 

Dry  Measure 8 

Dry  Toast 310 

Ducks 164 

Dumplings  for  Meat    .     .  247 

Dundee  Pudding.     .     .     .  245 

Dutch  Cucumbers    .     .     .  381 

B. 

Eels 131 

Egg-and-Crumb,  How  to  .  12 
"  Gruel  ....  388,  389 
"  Lemonade  .  .  .  .393 

"     Nogg 393 

"  Plant  ....  71,  205 
"  Poached  in,Broth  .  .  394 
"  Sandwiches  ....  394 
"  Sauce 151 

Eggs 18 

"    Baked 21 

"     A  la  creme    ....     21 

"    Boiled       ....  V.    .     18 

"     Convent  .     ....     .     25 

"     Curried    Eggs    and 

Toast 26 

"    Devilled 26 

"    Escaloped  Eggs    and 

Meat    .     .     .     .   21,  22 

"     Fried 20 

"  Ham  and  Eggs  ...  20 
"  Omelet,  Baked ...  25 
IC  "  Cream.  .  .  24 
"  "  French  .  .  24 
"  "  Fried  ...  23 
Ham  ...  23 
"  "  Tomato  .  .  24 
"  Poached  or  Dropped  .  19 

"    In  Oil 20 

"  With  Sauce  ....  19 
"  Scrambled  ...  22 


Alphabetical  Index. 


411 


PAGE. 

....  394 
"  Stirred    Eggs    with 

Gravy  ......  25 

"     Stuffed 26 

"     To     Preserve     for 

Winter  use    ...  396,  397 

English  Chestney     ...  377 

"    Muffins 46 

11    Pancakes     ....  61 

"    Plum  Pudding      .     .  244 

Escaloped  Claras      .     .     .  132 

"         Eggs  and  Meat  21,  22 

Fish     .     .     .  126,  127 

"         Oysters    .    .     .  136 

"         Potatoes  ...  68 

"         Tomatoes     .     .  44 

Explanatory  Notes  ...  7 

P. 

Fancy  Frosting    ....  320 

Fat  or  Suet,  to  try  out .     .  11 

Feather  Cake 328 

Fig  Pudding 24G 

Filling  for  Cake  .     .  320  to  322 

Fish 35,  117 

"    a  1'Italicnne     .     .     .  129 

"    Au  Court  Bouillon   .  120 

"     Baked 120 

"    Balls 89 

"     Chowder     ....  130 

"     Croquettes  ....  88 

"     Escaloped   ....  126 

"     Fried 123 

"     Pat6s 93 

"    Potted 128 

"     Salad 145 

"     Spiced 128 

"     Steaks  Fried    ...  123 

«'     Stewed  .  129 


PAGE. 

Fish,  to  Boil 118 

"     To  Broil      ....     124 

"     To  Pickle.      ...     128 

"    To  use  Cold  Fish      •     131 

Flaked  Potato      ....     191 

Flannel  Cakes      ....      61 

Flavorings  for  Custards,  etc. 

253 

FlaxseedTea 892 

Floating  Island  .      ...     272 

Flour  Gruel 390 

14  To  Thicken  With  .  .  11 
Food  for  a  Delicate  Infant  391 
For  the  Sick  .  .  .  383  to  396 
Force-meat  Balls  for  Soup  103 
Francatelli  Pudding  .  .  234 
French  Candies,  without  boiling 
284 

"     Omelet 24 

"    Receipt  for  Croquettes  83 
Fricasseed  Chicken  .     .  161,  162 

"     Oysters 137 

"    Rabbits 171 

Fried  Apples* 37 

"  Cabbage  ....  43 
"  Chickens  .  .  .  162,  163 
"  Cucumbers  ...  43 

"    Eels 131 

"    Egg-plant   ....     205 

"    Eggs 18 

"    Fish 123 

"     Ham  .....     .     .      32 

"     Hasty  Pudding  or 

Mush- 18 

"     Hominy 18 

"     Oatmeal 18 

"     Omelet 23 

"  Onions  ....  43,  195 
"  Oysters  ....  134,  135 
"  Parsnips  ....  194 


412 


Alphabetical  Index. 


PAGE. 

Fried  Potatoes     ....  40 

"     llabbit 171 

"     Salsify 199 

»     Shad 125 

"     Squash 196 

"     Sweet-breads  .     .     .  179 

"     Sweet  Potatoes  .     .  41 

"     Tomatoes  ...     44,  68 

Fritters,      .     .    .    .     .  93  to  98 

"        Apple    ....  96 

"        Apple,  Orange  or 

Banana 96 

Fritters,  Bell 95 

"        Bread    ....  95 

"        Clam     ....  98 

Corn      ....  98 

"        Dough  ....  95 

"        Oyster  ....  98 

"        Plain     ....  94 

Potato  ....  96 

Rice .....  97 

"        Salsify.     ...  198 

"        Snow    ....  94 

11        Squash  or  Pea    .  97 

Frizzled  Beef 35 

Frogs 74 

Frosting     .     .     .     .   318  to  320 

To  Color  ...  319 

Frozen  Custard     ....  278 

Fruit  Cake  (or  Wedding)  334 

"     Candy 285 

"     Tees 280 

-"     Jelly 258 

"     Shortcake  ....  55 

Fry,  How  to 10 


G. 

Game  and  Poultry 
Gelatine  Frosting 


157 
319 


PAGE. 

General  Directions  ...  9 
Gen.  Washington's  Break- 
fast Cake 53 

German  Blanc-mange  .     .  268 

"        Potatoes     ...  68 

Puflfs 237 

"       Sauce      ....  252 

Giblet  Gravy 150 

Gingerbread    .     .     .     .338,  339 

Pudding    .     .  240 

Ginger  Snaps 343 

Glazed  Ham 183 

Gold  Cake 332 

Gold-and-Silver  Jelly  Cake  322 

Gold  Pudding 240 

Gooseberry  Fool ....  276 

Goose,  Roast 1G5 

Graham  Biscuit  ...   47,  303 

"        Bread    ....  297 

"        Cookies.     ...  342 

Gems     ....  48 

"        Griddle  Cakes     .  59 

'«        Gruel     ....  387 

"        Hasty  Pudding   .  17 

Pudding      .     .241,246 

Grandpa's  Cake   ....  330 

Granuin  Gruel      ....  395 

Grape  Jam 369 

"      Jelly 373 

"      Wine 353 

Gravy  for  Broiled  Chickens 

orPatridges.     .     .     .  150 

Gravy  for  Roast  Meat .     .  150 

"      To  Make    ....  149 

Green  Currant  Pie  .     .     .  223 

"      Gooseberry  Pie  .     .  223 

"      Pea  Soup  ....  115 

"      Tomato  Preserves  .  365 

Greens  (Various  Kinds)    .  200 

Griddle  Cakes,  etc.     .    56  to  60 


Alphabetical  Index. 


413 


PAGE. 

Grouse 166,  167 

Gruels 387  to  31)3 

Gumbo  Soup Ill 

H. 

Halibut 119,  122 

Hani  and  Eggs     ....  20 

"    and  Macaroni  ...  39 

"    Best  Way  to  Cook    .  183 

"    Boiled 182 

"    Devilled 75 

"    Fried 32 

"    Glazed 183 

"     Omelet 24 

"     Salad 145 

Hap-Hazard  Croquettes    .  87 

Hard  Sauce 248 

Harmless  Coffee  ....  350 

Hash 28,  29,  31 

Hash,  Baked  with  Eggs    .  29 

Hasting's  Pudding  ...  243 
Hasty  Pudding  or  Mush     17,  18 

Haunch  of  Vension,  Baked  169 

Head  Cheese 80 

Hcirt,  Calf's  or  Beef's      .  73 

Hidden  Apples    ....  228 

Hidden  Hash 31 

Hints  on  Giving  Milk  .     .  386 

Hominy 16,  17,  18 

Hominy  Bread     ....  61 

Hominy  Griddle  Cakes.     .  60 

"        Muffins  ....  47 

Honeycomb  Pudding    .     .  241 

Hot  Slaw 72 

How  to  Boil 9 

"     "     "    in  Lard     .     .  9 

"     "  Broil 12 

•i     «   Egg-and-Crumb  .  12 

"     "   Fry 10 


PAGE. 

How  to  Parboil    ....        9 

"     "   Try  out  Fat  or  Suet    11 

Huckleberry  Cake    .     .     .     331 

"  Pudding  .     .     245 

Tea  Cake.  62 


I. 


Ice  Cream  and  Ices    228  to  281 

Iced  Tea 349 

Imitation  Hen's  Nest  .  .  264 
Pate  de  Voie  Gras  75 
Imperial  Cream  ....  277 
Indian  Pudding  .  .  .  235,  245 
Irish  Moss  Lemonade  .  .  392 

Irish  Stew 187 

Isinglass  Frosting  .     .     .     319 
Italian  Cream 262 

J. 

Jam  (any  Kind  of  Fruit)  .  371 

Jam,  Grape 369 

Japanese  Cream  ....  397 

Jellied  Apples 356 

"      Veal 80 

Jelly  Cake  .     .     .  322,  323,  326 

"        "    Without  Eggs  .  322 

"     Drops 283 

"     Floating  Island   .     .  272 

"     Sauce 250 

"     To  Make     .     .     .  373,375 

"     with  Bananas ...  258 

Johnny  Cake 50 

Jumbles 344 

Junket 265 


Kentucky  Potatoes  ...      68 
Kidneys,  Stewed      ...      33 


414 


Alphabetical  Index. 


PAGE. 

Kisses  or  Meringues  .  .  346 
Knuckle  of  Veal  Stew  .  .  184 
Koumiss 387 

L. 

Lafayette  Gingerbread  .  339 
Lamb  Broth  .....  107 

"      Chops 181 

"      Croquettes      ...      86 

"      Roast 180 

"      Stuffing  for    .     .  147,  148 

Lamb's  Hearts     ....       33 

"        Tongues.     .    33,72,73 

Layer  Cakes    .     .     .322  to  326 

Lemonade  .     .     .   387,  392,  393 

Lemon  Custard    ....     273 

"      Filling  for  Cake  320, 321 

"      Ice 280 

"      Jelly 256 

"      Layer  Cake  .     .     .     325 
"      Loaf  Cake    ...     333 

"      Pie 221 

"      Pudding  ....     232 

"       Sauce 249 

"      Toast 313 

Lenten  Soup  .     .     .     .114,  115 

Lettuce  Salad 147 

Light  Dough  Dumplings  .     247 

Lima  Beans 202 

Lincoln  Cake 327 

Liquid  Measure   ....        8 

"      Sauce 248 

List   of   uses  for   Bread 

Crumbs 310 

List  of  uses  for  Pieces  of 

Bread 309 

Liver 180 

Lobster,  A  Simple  Way  .  140 
Lobster,  Devilled  .  .  .  141 


PAGE. 

Lobster  or  Crab  Cro- 
quettes     ....  88 
"        Salad    ....  146 
Sauce     .     .       155,  156 
Lobsters,  to  open     .     .     .  140 
Lottie's  Cream  Tea  Cake  .  52 

Love  Pudding 236 

Luncheon 64 

Lyonnaise  Potatoes.     .     .  40 

M. 

Macaroons 346 

Macaroni,  Baked     ...  71 

Boiled      ...  207 

Milan  ....  207 

"         with  Ham    .     .  39 

"     Oysters    .  39 

"  "     Tomato 

Sauce 71 

Mackerel 126 

Maitre  d'Hotel  Potato  .     .  67 

"      "       "      Sauce  .     .  157 

Manchester  Pudding    .     .  246 

Maple  Sugar  Caramels.     .  283 

Marble  Cake 331 

"      Layer  Cake  ...  326 

Marlboro'  Pie 219 

"         Pudding  ...  230 
Marmalade     .     .     369,  370,  371 

Maryland  Biscuit.     ...  306 

Mashed  Potato    ....  191 
Mayonnaise  Dressing     142,  143 

Meat  and  Kice  Croquettes.  86 

"     Balls 87 

"    Paste 395 

"    Pies 188 

"     To  Boil 173 

"     To  Roast    ....  172 

Meat  Warmed  in  Slices     .  34: 


Alphabetical  Index,. 


415 


PAGE. 

Meats  ....     27,  72,  78,  171 

Medley  Marmalade  .     .     .  371 
Menu  for  Convalescents, 

383,  384 

Meringue,  To  make  a  .     .  13 

Meringues  or  Kisses    .     .  34G 

Milan  Macaroni   ....  207 

Milk,  Thickened  ....  390 

"     Toast 311 

"     To  Use  .     .     .       400,  401 

Mille  Fruit  Cream    .     .     .  2GO 

Millville  Shortcake  ...  54 

Mince  Meat 215 

"      Pies 214 

Minced  Hash 28 

Mint  Sauce 155 

Miroton 34 

Miscellaneous      ....  39G 

Dishes  for 

Breakfast  .     .  37 
Miscellaneous  Dishes  for 

Luncheon      ....  72 

Mississippi  Kiver  Steam- 
boat stuffing  for  Fish  121 
Mock  Bisque  Soup  .     .     .  Ill 
"      Chicken  Salad    .     .  145 
"      Doughnuts     ...  95 
"      Duck     ......  175 

"      Mince  Meat    .     .     .  21G 

"      Oysters      ....  198 

"      Squab  Pie  .     .     .     .  190 

"      Turtle  Soup   ...  104 

Molasses  Candy  ....  287 

44        or  Spice  Cookies  343 

'*        Sauce    ....  249 

Mont  Blanc 259 

Mousaka     ......  74 

Mrs.     Gen.    Lee's    Boiled 

Pastry 213 

Muffins   .  45  to  47 


PAGE. 

Mulled  Jelly 393 

Mush 17 

Mustard  Pickle    ....  381 

"       Prepared    ...  157 

Mutton  a  la  Venison.     .     .  76 

Boiled     ....  180 

"       Broth  (or  Lamb).  107 

"       Chops  (or  Lamb).  181 

"       Croquettes  ...  86 

Cutlets    ....  181 

"       Roast 180 

Stew 1C6 

N. 

Nasturtium  Seed,  Pickled.  377 
Neck  or  Shoulder  of  Veni- 
son    170 

New  Year's  Cakes    ...  345 

Nonpariel  Rusk  ....  304 

Nonsense 277 

Noodle  Soup 106 

North  Carolina  Boiled  Cab- 
bage    ......  196 

North  Carolina  Corn  Muf- 
fins    47 

Nutmeg  Cookies  ....  342 

o. 

Oatmeal  Cordial  ....  388 

"       Griddle  Cakes .     .  58 

Gruel  .     ....<.  388 

Ohio  Cakes 344 

Okra 205 

14    and  Tomatoes.     .     .  206 

"    or  Gumbo  Soup  .     .  Ill 

Old-fashioned  Apple  Pic  .  218 

"        Frosting    .  818 

44        Sponge  Cake  336 


416 


Alphabetical  Index. 


PAGE. 
Omelets      ....       23  to  25 

1,  2,  3,  4  Cake 327 

Onion  Stuffing  for  Fish    .     121 

Orange  Baskets  with  Jelly    255 

"       Cake  ....  324,  325 

"      Custard  ....     273 

"      Filling  for  Cake    .     321 

"      Tool 276 

"  Fritters  ....  96 
"  Frosting  ....  320 
"  Ice  (or  Lemon)  280,  281 

"       Jelly 255 

"      Marmalade  .     .     .    369 

"      Pie 221 

"  Preserve  ...  368 
"  Pudding  ....  276 

"       Snow 257 

Oyster  Boulette  ....  138 
"  Croquettes  ...  88 
"  Fritters  ....  98 

"      Pates 92 

«      Pie 140 

"      Plant    .     .     .     198,    199 

"      Sauce 156 

"      Soup 116 

"      Stuffing    ....     148 

Oysters 132  to  140 

"  alapreme  ...  137 
"  a  la  Royale  ...  139 
"  Broiled  .  .  .  .  135 
"  Escaloped  .  .  .  136 
"  Fricasseed  .  .  .  137 
"  Fried  .  .  .  134,  135 
"  Panned  ....  139 
"  Pickled  ....  137 
"  Raw  .  ".  .  .  .  132 

"      Roast 136 

"  Smothered  ...  139 
"  Steamed ....  135 
"  Stewed  .  .  .  133,  134 


PAGE. 


P. 


Pancakes 61 

Pan  Dowdy 229 

Panned  Oysters  ....  139 

Paradise  Pudding    .     .     .  244 

Parboil,  how  to   ....  9 

Parker  House  Rolls      .     .  300 

Parsnip  Cakes  Fried    .     .  194 

Parsnips     ....       193,  194 

Partridges  ....      167,  168 

Pate's 91 

Peach  Charlotte  ....  231 

"      Ice 281 

"      Ice  Cream.     .     .     .  278 

"      Preserves.     .     .     .  362 

"      ShortCake    ...  56 

Peanut  Candy 287 

Pea  Fritters 97 

Pear  and  Quince  Marma- 
lade        370 

Pears  Preserved  ....  366 

"      Baked 357 

"      Pickled 378 

"      Stewed 358 

Peas 201 

Peppers,  Stuffed  ....  199 

Perch 126 

Philadelphia  Chicken  Cro- 
quettes   85 

Picalily 382 

Pickle  Sauce 151 

"      to  cure  Hams    .     .  398 

Pickled  Apples    ....  378 

"       Blackberries    .     .  377 

"       Cabbage .     .      379,  380 

"       Cucumbers  .  378  to  381 

"       Fish 128 

"       Lambs'  Tongues  .  73 

"      Nasturtium  Seed  ,  377 


Alphabetical  Index. 


417 


PAGE. 
Pickled  Oysters  ....     137 

"       Pears 378 

"       Watermelon  Kind.     379 

Piekles 377  to  382 

"      without  Boiling    .     382 

Pie  Crust    .     .     .     .  209  to  214 

44       "      to  Glaze    ...    214 

Pies 209  to  225 

"    Anglo  Francais.     .     .     224 

44    Apple 218 

"    Apple  Custard  .     .     .     219 

"    Berry 224 

"    Blackberry  ....     224 

44    Cherry 223 

"  Cocoanut  ....  222 
«4  Confederate  .  .  .  217 
"  Cornstarch  ....  220 
"  Cranberry  .  .  .  .  21G 
44  Cream  .  .  .  220,  221 

14    Currant 223 

44    Custard 219 

44  Dried  Apple  or  Peach  218 
'4  Green  Gooseberry.  .  223 
"•  Lemon  or  Orange  .  .  221 
44  Maryborough  .  .  .  219 

44    Mince 214 

44    Pumpkin 217 

44  Squash  .  ."  .  .  217,218 
44  Sweet  Potato  Custard  220 
44  Sweet  Potato  ...  216 

Pigeon  Pie 189 

Pigeons  ....    1G5,  1G8,  189 
Pigs  in  Blankets  ....     139 

Pilau 185 

Pinc6  of  Canned  Salmon  .       36 

Pineapple  Ice  Cream    .     .     279 

44         Preserves     .     .     365 

44         Pudding  ...     232 

Plain  Bread  Pudding    .     .     234 

44    Breakfast  Cake  .  63 


PAGE. 

Plain  Fritters 94 

4     Graham  Bread     .     .  297 

4    Huckleberry  Tea  Cake  53 

4    Jelly  Cake  ....  322 

4    Muffins 45 

4    Pie  Crust    ....  212 

14     Ilice  Pudding ...  227 

Plum  Preserves  ....  366 
Plum  Pudding  .  .  .  243,  244 
Poached  Eggs  ...  19,  20 

Poor  Man's  Pudding    .    .  227 

Popovers 51 

Pork 181,  182 

Pork  Steaks  or  Chops  .    .  182 

Potage  a  la  Keine    .     .     .  109 

Potato  Balls 90 

"      Biscuit     ....  302 

44      Croquettes  ...  90 

44      Crust 213 

44      Flaked     ....  191 

44      Fritters  ....  96 

44      Mattre  d'Hotel  .     .  67 

44      Mashed    ....  191 

44      Pears 90 

44      Puff 42 

44      Rechaufle      ...  42 

44      Salad 146 

44      Snow 42 

44      Soup  (or  Lenten)  114, 115 

44      Yeast  (Raw)     .     .  315 

Potatoes  and  Cream     .     .  42 

Baked   ....  39 

Boiled  ....  190 

Broiled.     ...  41 

44        Browned   .     .     .  192 

Cold,  To  Use.     .  208 

Fried     ....  40 

"        German     .     .     •  68 

44        Kentucky  or  Es- 

caloped 68 


418 


Alphabetical  Index. 


PAGE. 

Potatoes  Lyonnaise      .     .      40 

"        Saratoga  ...      66 

"        Stewed  with  Gravy  41 

"     Milk    41 

"         Stuffed  ....      40 
"        with  Giblets  .     .      67 

Potted  Fish 128 

Potted  Patridges     ...     167 

Poultry,  etc 157 

"        To  Clean  or  Draw  158 

"        To  Keep     ...     159 

To  Prepare     .     .     158 

To  Select  ...     157 

"        To  Stuff  and  Truss   159 

"        To  Wash    ...     159 

Hash      ....      28 

Pound  Cake 330 

Prairie  Chicken .     .      .  166,  167 

Prepared  Mustard    .     .     .     157 

Preserved  Apples     ...     366 

"         Blackberries     .    368 

"          Citron      ...     363 

"         Currants.     .     .     368 

'•          Oranges  .     .     .     368 

Peaches  .     .     .362 

"          Pears  ....     366 

"          Pineapple     .     .     365 

"          Plums      ...     366 

"         Quinces  .     .     .     367 

"          Tomatoes     .  364, 365 

"         Watermelon 

Hind 363 

Preserves 359 

Pressed  Chicken ....       81 

"        Corned  Beef    .     .       79 

Meats     .     .     .78  to  82 

Prince  of  Wales'  Pudding     240 

Prunes,  Stewed  ....     358 

Puddings    ....  226  to  247 

Pudding,  Amber ....     244 


PAGE. 

Pudding,  Apple  Cottage   .     229 
"  **       Meringue    230 

"  "      Tapioca, 

(or  other  Fruit)  .  .  226 
"  Batter  or  Love  .  236 
"  Berry  or  Peach 

Charlotte  ....  231 
"  Bird's  Nest  .  .  229 
"  Bread  and  Butter  233 

Bread  233,  234,  235 
"  Brown  Betty  .  231 
"  Charlotte  Russe  271 
".  Cherry.  ...  231 
* '  Chocolate  Custard  275 
"  Cocoanut  .  .  .  275 
"  Cocoanut  Custard  275 
"  Cold  Corn  Bread  240 
"  Cottage  .  .239,240 
"  Cracker  ...  233 
"  Cream  Batter  .  236 
"  Delmonico  .  .  274 

Dundee    ...     245 

"         Fig 246 

"  Francatelli  .  .  234 
"  Gingerbread.  .  240 
"  Graham  .  .  241, 246 
"  Hastings  or  Suet  243 
"  Hidden  Apples  or 

Rice  Rock ....  228 
"  Honeycomb  .  .241 

Huckleberry.  .  245 
"  Indian  .  .  .  235,  245 
"  Lemon.  .  .  .  232 
"  Manchester  .  .  246 
"  Marlborough  .  230 
"  Orange  .  .  .  276 
"  Pan  Dowdy  .  .  229 

Paradise  ...  244 
"  Pineapple  .  .  232 

Plum    .     .     .243,244 


Alphabetical  Index. 


419 


PACK 
Pudding,  Prince  of  Wales     240 
"         Pumpkin  .     .     .     233 

Raised  Waffles     .     .     .     . 
Raisin  Gruel    

PACK. 
62 
390 

"         Rhubarb  or  Apple 
Charlotte  .     .231 
Rice      .     .     .  227,  228 
Rice  Custard      .     228 
Rolled  ....     246 
Scotch.     ...     229 
"         Sweet  Potato    .     232 
Swell  ....     227 
"         Tapioca  or  Sago    226 
"         Victoria  ...     244 

Raisius,  Stewed  ...     . 
"        To  Stone    .     .     . 
Rarnakin  Toast    .... 
Raspberry  Floating  Island 
"          Shortcake    .     . 
Trifle.     .     .     . 
"          Vinegar  .     .    . 
Raw  Beef  Cakes  .... 
"    Cucumbers  .... 

359 
13 
66 
272 
55 
277 
353 
394 
42 
132 

Virginia  ...     240 
"        Pudding  Sauces 
248  to  252 
Puddings  to  Boil  ....     242 
"         With  Flour  .     .     236 

"    Potato  Yeast  .    .    . 
"    Tomatoes    .     .    .    . 
Rhubarb  Charlotte  .    .    . 
11       Marmalade     .     . 
««       pie    

315 
44 
231 
370 
222 

Puff  Paste  210 

"       Stewed 

355 

Pumpkin  Pie  .     .    ,;  .    .     217 

Ribbon  Blanc-mange    .    . 

263 

"         Pudding  ...    233 

Rice  Balls  

91 

Q- 

Quail  168 

"    Blanc-mange    .    .    . 
"    Cold,  To  Use  ... 
"    Corn  Bread.    .    .    . 
"    Croflucttcs 

266 

208 
50 

on 

Quail  Pio    189 

"     Custard  Puddingx 

228 

Queen's  Toast     .     .     .     .     312 

"    Fritters  

97 

Quick  Graham  Biscuit  .     .      47 
"      Sponge  Cake      .     .    336 
Quince  and  Pear  Marmalade 
370 

"    Griddle  Cakes  .    .    . 
"    or  Hominy  Muffins    . 
"    Pudding  
"    Puffs  

60 
47 
228 
237 

"       Jelly    374 

"    Rock  .         ... 

2°8 

"       Preserves     .     .     .     367 

"    Waffles  

63 

R. 
Rabbit  Pie  189 

"    Water     
Rich  Blackberry  Pie     .     . 
"    Chowder     
"    Corn  Bread 

391 
224 
130 
49 

Rabbits  ....    170,  171,  189 
Raised  Doughnuts  ...    347 

"    Corn  starch    Blanc- 

267 

"      Graham  Gems  .     .      48 
"      Muffins     ....      45 

£ich  Ice  Cream   .... 
"    Lemon  Pie  .... 

278 
221 

420 


Alphabetical  Index. 


PAGE. 

Rich  Pie  Crust  .  .  .  .  211 
"  Preserves,  to  make  .  3GO 
"  Pudding  Sauce.  .  .  249 

"     Waffles G2 

Ring  of  Meat 30 

Ripe  Currant  Pie.     ...     223 

Risen  Waffles 62 

Rising  Powder  Proportions       8 

Roast  Beef 173 

"      Chickens    .     .     .     .     1G1 

"      Ducks 104 

"      Goose 1G5 

"  Mutton  or  Lamb.  .  180 
"  Oysters  ....  136 
"  Pigeons  ....  165 

"      Pork 181 

"      Rabbit 170 

"      Turkey 159 

"      Veal 178 

Rolled  Jelly  Cake  ...  326 
"  Pudding  ....  246 
"  Sandwiches  ...  65 

Rolls,  etc 299  to  307 

Rolls  (of  Bread  Dough)    .     300 

Rouge  Mange 267 

Roux,  to  make  a  ....      11 

Rusk 304 

Rye  Beach  Gingerbread  .  338 
Saddle  of  Venison  .  .  .  170 
Sago  Blanc-mange  .  .  .  266 

"     Pudding 226 

Salad  Dressing  .  .  142  to  144 
"  "  to  keep  a  week  144 

Salads 141  to  147 

Sally  Lunn 51,52 

Sally's  Vinegar  Sauce  .     .     25 1 

Salmon 120,  126 

"       &  1'Indienne.     .     .     126 

"      Salad 145 

Salsify 198,  199 


PAGE. 

Salsify  Fritters   ....     198 

Salt  Codfish  Stewed.     .     .      36 

"    Mackerel.     .     .     . '  .       37 

Sandusky  Cake    ....     330 

Sandwiches     .     .     .     .     64,  65 

Saratoga  Potatoes   ...       66 

Sauce  for  Poached  Eggs  .       19 

"      Hollandaise    ...     154 

"      Piquante    ....     155 

Sauces  for  Meat,  etc.  150  to  157 

"   Puddings  248  to  252 

Sausages 32,  33 

Save-all  Soup 109 

Savoury  Toast     ....       65 
Scotch  Pudding  ....    229 
Scrambled  Eggs  ....      22 
Sea  Moss  Blanc-mange.     .     269 
"     Lemon  Jelly.     .     256 
Seasonings,   Thickenings, 
and  Accompaniments 

to  Soup 101 

Seed  Cakes 341 

Shad 124,  125 

Shelled  Beans 202 

Shell  Fish 131 

Sherry  Toast 394 

Short  Cake     .     .     .     .  54  to  56 
Shrewsbury  Cakes  .     .     .     345 

Shrimp  Salad 146 

Silver  Cake 332 

Simple  Charlotte  Russe    .     270 
"      Cornstarch    Blanc- 
mange   267 

Slack-baked  Bread,   what 

to  do  with     ....     308 

Slapjacks 60 

Sliced  Cucumber  Pickled  .     378 
"      Ham  Dressed    .     .      32 
Small  Birds,  any  kind,  to 

Cook  168 


Alphabetical  Index. 


421 


PACK. 

Small  Cakes 340 

Smelts 125 

Smothered  Chicken.   *.     .  103 

"          Oysters .    .     .  139 

Snap  Beans 202 

Snow  Balls 26G 

"      Cake 328 

"      Fritters      ....  94 

"      Pudding     ....  257 

Soft  Cookies 342 

Soft  Soap 397 

Soggy  under  crust,  to  pre- 
vent       214 

Soup 100  to  117 

••    Asparagus  .     .     .     .  110 

"    Bean  and  Tomato    .  112 

"    Bean  (Navy  Beans)  .  112 

"    Black  Bean.    .     .    .  Ill 

"    Beef  .     .     ....  105 

"    Bouillon     *    *    .    .  104 

"    Chicken  Broth.    .    .  108 
"          "       or  Turkey 

107,  108 

"     Clam 116 

"    Cora 116 

"     Green  Pea  .    .    k    .  115 

"     Mock  Bisque    .     .     .  114 

"     Turtle    ...  104 

"    Mutton  or  Lamb  Broth  107 

44    Noodle 106 

"    Okra  or  Gumbo    .     .  Ill 

"     Oyster 116 

"    Pottage  a  la  Reine    .  109 

"    Potato  or  Lenten     .  114 

44    Save-all 109 

"    Spiced  Tomato    .    .  112 

"    Tomato 113 

"    Veal 106 

"    Vegetables.     .    .     .  110 

"    White  108 


PAGE. 

Soups  without  Meat.   113  to  117 
Sour  Bread,   what  to  do 

with 308 

Sour  Cream  Cookies     .     .  341 

Sour  Cream  Sauce  .     .     .  252 

"     Milk  Graham  Gems  .  48 

"        "     Short  Cake .     .  54 

"    to  use     ...  401 

Spanish  Cream    ....  262 

Toast     ....  312 

Spice  Cake 329 

44      Cookies     ....  343 

Spiced  Beef 79 

"      Bread  Pudding  .     .  234 

"     Currants  ....  377 

"      Fish 128 

"      Gingerbread      .    .  838 

44     Tomato  Soup    .     .  112 

Spices,  etc.,  for  Soup  .     .  101 

Spinach 200 

44  Sponge  "  (for  Bread)     .  316 

Sponge  Cake  .     .     .  336  to  337 

Gingerbread    .    .  338 

Spruce  Beer 354 

Squash 195,  196 

44       Fritters  ....  97 

Pie      ...      217,  218 

Squirrels 171 

Stale  Bread,  to  freshen    .  309 

St.  Charles'  Pone      ...  50 

St.  Patrick's  Pie     ...  30 

Steamed  Brown  Bread     .  298 

Eggs     ....  385 

44        Oysters      ...  135 

Stewed  and  Baked  Fruits  355 

44       Apples     .     .      355,  356 

14       Berries,   Cherries, 

or  Grapes      .     .  358 

44       Breast  of  Veal      .  178 

44       Carrots    .  197 


422 


Alphabetical  Index. 


PAGE. 

Stewed  Cauliflower .     .     .  197 

Celery      ....  200 

Codfish  (salt)  .     .  36 

"       Corn 203 

"       Cucumbers  ...  205 

"       Ducks      ....  164 

"       Eels 131 

"       Fish 129 

"       Fowl  with  Oysters  161 

"       Kidneys  ....  33 

"       Oysters   .    .      133,  134 

"       Pears 358 

"       Pigeons  ....  165 

"       Potatoes.     ...  41 

"       Prunes     ....  358 

Kaisins    ....  359 

"       Rhubarb  ....  325 
"       Salsify  or  Oyster 

Plant    ....  198 

"       Terrapins    .     .     .  141 

"       Tomatoes    .     .     .  204 

Stews 183  to  188 

Stick  Bread 298 

Stirred  Eggs  with  Gravy  .  25 

Stock  for  Soup    ....  104 
Strawberry  Shortcake  ...  55 

String  Beans 202 

"          "      Canned  .     .  373 

Stuffed  Baked  Tomatoes  .  69 

"      Beefsteak     .     .     .  175 

"      Egg-plant     ...  71 

"      Eggs 26 

"      Peppers    .     .    .     .  199 

"      Potatoes  ....  40 

"      Tomatoes     ...  70 
Stuffing,    Gravy,    Sauces, 

etc.     ...  147 

for  Baked  Fish    .  121 
"        "    Ducks     or 

Geese    ...  149 


PAGE. 

Stuffing    for    Turkey, 
Chicken,  Veal,  Lamb 
or  Fish    .     .     .       147,  148 
Succotash  ....       203,  204 

Suet  Pudding 243 

"     or  Fat,  how  to  try  out     11 

"     to  Chop 11 

Sugar  Candy 288 

"      Gingerbread  ...     339 

"      Taffy,  with  Nuts     .     287 

Suggestions  for  Tea    .     .     290 

Summer  Medley  ....     204 

"        Salad    ....     146 

Squash.     .     .  195,  196 

Superior  Graham  Bread    .     297 

Swedish  Rolls      ....     302 

Sweet-breads 179 

"  Cucumber  Pickles  .  379 
"  Muffins  ....  46 
"  Pickles  (Pears. 

Peaches  or  Cherries)  .     378 

Sweet  Potato  Custard  Pie     220 

"  "      Pie     ...     216 

"      Pudding     .     232 

"      Potatoes    ...     39,  41 

Swell  Pudding    ....     227 

Sydney  Smith's  Salad 

Dressing 143 

Syllabub 269 

Syrup  Flavoring ....  253 
"  for  Preserves  .  .  360 
"  Sauce 251 

T. 

Table  of  Approximate 

Weights  and  Measures  8 

Table  of  "Weights  and 

Measures 8 

Taffy 287 


Alphabetical  Index. 


423 


PAGE. 

Tapioca    or  Sago    Blanc- 
mange    266 

Pudding     ...     226 

Tarts 225 

Tea 290,  348 

"    alaRusse    ....     341) 

Tea-Cakes 45,  46 

Terrapins,  Stewed  .  .  .  141 
Tempting  Dish  for  Luncheon  78 
The  General's  Sponge  Cake  336 
Thickened  Milk  ....  390 
Thickenings  for  Soup  .  .  102 
Things  Made  Without  Eggs  400 

Tipsy  Parson 273 

Tip-Top  Jelly  Cake  .     .     .    323 

Toast 310  to  313 

"     Sandwiches     ...      31 

To  Bake  Bread    ....    294 

"      "     Cake     ....    317 

"   Blanch  Almonds      .     .       13 

"  Boll .    .        9 

"      "    Fish 118 

"      "    in  Lard  ....        9 

"    Meat      ....     173 

"       "    Pudding     ...       24 

"  Bottle  Cider  ....    897 

"   Broil 12 

"      "     Fish 124 

"  Can  Fruit 371 

"   Chop  Suet 11 

"  Clean  or  Draw  Fowls .  158 
"  Color  Frosting  .  .  .  319 
"  Cook  Small  birds  (any 

kind) 168 

"  Egg-and-Crumb  ...  12 
' '  Freshen  Stale  Bread,  etc.  309 

"Fry 10 

"   Glaze  Pie-Crust .     .     .     214 
"  Judge  whether  Bread- 
dough  is  Light ...     292 


PAGE. 

To  Keep  Poultry      ...     159 
"   Make  a  Meringue    .     .       13 
"        "      a  lit >u\.     ...       11 
"       "     a  Saucerf  ul  of  Ice 
Cream  in  Fifteen  Min- 
utes   396 

"  Make  Gravy  ....  149 
"  "  Jelly  ....  373 
"  "  Rich  Preserves  .  360 

"  Mix  Bread 291 

"     "    Cake 316 

"  Open  Clams  ....  131 
11  "  Lobsters  ...  140 

"   Parboil •        9 

"  Pickle  Fish    ....     128 
"  Prepare  Poultry ...     158 
"         "        Sweet-breads      178 
"  Preserve  Eggs  for  Win- 
ter Use 396 

"  Prevent  a  soggy  Under- 

crust 214 

"  Raise  Cream  quickly  .  399 
"  Roast  Meat  ....  172 
"  Select  Poultry  ...  157 
"  Stone  Raisins  ...  13 
"  Stuff  and  Truss  Poultry  159 
"  Tell  when  Cake  is  done  318 
"  Thicken  with  Flour  .  11 
"  Try  out  Fat  or  Suet  .  11 
"  Use  Apples  ....  401 
"  "  a  Roast  of  Meat  .  27 
"  "  Milk  ....  400,401 
"  "  Sour  Milk  ...  401 
"  "  Whites  of  Eggs  .  400 
"  "  Yolks  of  Eggs.  .  400 
"  Warm  a  Boiled  Pudding  243 
"  Wash  Currants  ...  13 
"  Poultry  .  .  .  159 
Tomato  Catsup  .  .  .  375, 376 
"  Marmalade.  370 


424 


Alphabetical  Index. 


PAGE. 

Tomato  Omelet  ....      24 
Preserve     .     .  364,  365 

"        Salad 147 

"        Sauce      ....     152 
"       Sauce  with  White 

Sauce 152 

"        Soup 113 

Tomatoes,  Baked     ...      69 

Canned  ...    372 

"          Devilled.     .     .      68 

"          Escaloped   .     .      44 

"          Fried ...     44,  68 

"          Raw   ....      44 

"          Stewed  ...     204 

"          Stuffed    ...      70 

"  "      Baked  .       69 

"          Ways  To  Use  .     208 

Tough  Beefsteak,  To  Use       31 

Transparent  Preserves     .    364 

Turkey 159,  160 

"      Soup      .     .     .     107,  108 
"         "    Warmed  Over     34 

Turnips 192 

Turnovers 225 

Tutti-Frutti  Preserve  .    .    361 

TJ. 

Unequalled  Buckwheat  Cakes  57 
Unleavened  Biscuit ...  307 
Uses  for  Bread  Crumbs,  A 

List  of 310 

Uses  for  Pieces  of  Bread 

and  Crumbs  ....  307 
Uses  for  Pieces  of  Bread, 

List  of 309 

v. 

Vanities 236 

Vanilla  Sauce.  251 


PAGE. 

Variety  Cake 325 

Veal  aux  Pommes    ...  35 

"     and  Ham  Loaf.     .     .  80 

"     Croquettes ....  84 

"     Cutlets  or  Chops .     .  179 

"    Loaf 81 

"     Pates 93 

"    Pot  Pie 190 

"     Salad 145 

"     Soup 106 

"     Stew  ....       183,  184 

Vegetables .     .     .     .39,  66,  190 

Vegetable  Soup  ....  110 

Velvet  Cream 259 

Venison ....     86,  169,  170 

"       Croquettes ...  86 

"       Steaks    ....  109 

Victoria  Pudding     ...  244 

Vinegar  Candy    ....  288 

"        Sauce      ....  251 

Virginia  Pudding    ...  241 

W. 

Wafers 307 

Waffles 62,  63 

Walnut  Catsup    ....  375 

Wafers    ....  345 
Warmed-over  Chicken  or 

Turkey 34 

Washington  Cake    .     .     .  332 

Pie  ....  238  X 

Watermelon  Rind,  Pickled  379 
"              "    Preserved  363 

Ways  to  use  Cold  Fish     .  131 

"       "    "      "     Potatoes  208 

"       "    "       "     Rice     .  208 

44    "      "     Tomato  208 
"       "    "    up  a  Roast  of 

Meat     .     .  27 

Wedding  Cake    ....  334 


Alphabetical  Index. 


425 


PAGE. 
Weights  and  Measures, 

Table  of 8 

Welsh  Rarebit     ....  6G 

Whey 391 

Whipped  Cream  .     .     .     .  2C9 

White  Cake 328 

"      Gingerbread  ...  339 

"      Mountain  Cake  .     .  323 

"      Sauce 154 

"      Soup 108 

Whites  of  Eggs,  to  use    .  400 

Wild  Birds,  Rechauff6.     .  77 

"     Ducks 166 

"     Pigeons      ....  168 

"     Turkey 166 

Wine  and  Orange  Jelly     .  255 
Wine  Jelly.     ,    .    .      253,254 


Wine  Sauce 250 

"     Whey 392 

Winter  Squash    ....  195 

Succotash     ...  203 

T. 

Yeast 313  to  316 

"    Raw  Potato     ...  315 

"     With  Hops      ...  815 

Yellow  Sauce 251 

Yolks  of  Eggs,  To  Use    .  400 


Z. 


Zest 


253 


7  DAY  USE 

•'    '-M 


